WAR  GARDEN 
VICTORIOUS 


CHARLES  LATHROP  PACK 


THE  WAR  GARDEN  VICTORIOUS 

ITS  WAR  TIME  NEED  AND  ITS  ECONOMIC  VALUE  IN  PEACE 


Will  you  have  a  part 


in 


I  Victory? 


"Every  Garden  a  Munition  Plant" 

*^  Charles  Lathrop  Pack,  Pr«,<W 

THIS    POSTER,  USED    IN   1918,  AND    WITH  DIFFERENT   SLOGANS   IN 

1919,  WAS  POPULAR  WHEREVER  IT  APPEARED  AND  DID  MUCH  TO 

EXTEND  THE  WAR  GARDEN  MOVEMENT 


(  ; 

The  War  Garden  Victorious 


BY 

CHARLES  LATHROP  PACK 


ILLUSTRATED 


PRESS  OF 

J.  B.  LIPPINCOTT  COMPANY 
PHILADELPHIA 


COPYRIGHTED  IQIQ  BY  THE  NATIONAL  WAR  GARDEN  COMMISSION 


Ltb. 


*-* 

I 


THIS  book  is  dedicated  to  the  War  Gardeners 
of  the  United  States  and  Allied  countries  in 
admiration    of    their   success   in   adding   to  the 
world's  supply  of  food  during  the  World  War. 


Efc&s^-^ttafe* 


CONTENTS 

CHAPTER  PAGE 

I.  How  THE  NATIONAL  WAR  GARDEN  COMMISSION 

CAME  INTO  BEING  i 

II.  THE  STORY  OF  THE  WAR  GARDEN  12 

III.  How  WAR  GARDENS  HELPED 24 

IV.  TYPES  OF  WAR  GARDENS 35 

V.  UNCLE  SAM'S  FIRST  WAR  GARDEN 46 

VI.  How  BIG  BUSINESS  HELPED 53 

VII.  How  THE  RAILROADS  HELPED 68 

VIII.  THE  ARMY  OF  SCHOOL  GARDENERS 73 

IX.  COMMUNITY  GARDENING    79 

X.  COOPERATION  IN  GARDENING 89 

XI.  WAR  GARDENS  AS  CITY  ASSETS 96 

XII.  THE  PART  PLAYED  BY  DAYLIGHT  SAVING 105 

XIII.  THE  FUTURE  OF  WAR  GARDENING 109 

XIV.  CONSERVING  THE  GARDEN  SURPLUS 121 

XV.  COMMUNITY  CONSERVATION  126 

XVI.  CONSERVATION  BY  DRYING 134 

XVII.  WHY  WE  SHOULD  USE  DRIED  FOODS 145 

XVIII.  THE  FUTURE  OF  DEHYDRATION 155 

XIX.  COOPERATION  OF  THE  PRESS 165 

APPENDIX 

"  WAR  GARDENING,"  VICTORY  EDITION,  1919 
"  HOME  CANNING  AND  DRYING,"  VICTORY  EDITION,  1919 

ix 


COLOR  PLATES 

PAGE 

"  Every  Garden  a  Munition  Plant "   Frontispiece 

A  Poster  Spreading  the  Idea  of  Militant  War  Gardens 12 

A  Poster  for  1919,  Symbolic  of  Victory 14 

A  Poster  Which  Was  Used  in  1918,  and  Which,  Amended — 
Following  Germany's  Defeat — Was  Also  Forceful  in  1919     16 


xi 


ILLUSTRATIONS 

PAGE 

A  First- Year  War  Garden 4 

On  Historic  Ground  6 

A  Typical  City  Garden 8 

A  Veteran  War  Gardener  10 

No  "  Slacker  Land  "  Here   18 

One  of  Cleveland's  War  Gardens 20 

No  Wonder  She  Smiles 22 

Garden  of  a  Chicago  Amateur 26 

In  an  Italian  Garden 28 

In  the  Champion  Garden  City 30 

Medal  in  Commemoration  of  the  War  Garden 32 

The  War  Gardener's  Boast 34 

Pioneers  in  Summer  Hotel  Gardening 38 

An  Army  Garden  at  the  Red  Cross  Threshold 42 

A  Prize-Winning  Garden 44 

"  Now,  Boys,  Show  'Em  How  to  Harvest  " 46 

"  Potatoes  Up !    Forward  March !  " 48 

Gathering  the  Potatoes 50 

Going  Out  to  Meet  the  Crop 52 

What  a  Factory  Worker  Did 54 

All  the  Family  Helps   56 

A  Versatile  Manufacturing  Concern 60 

War  Garden  Display  in  Bank  Window 62 

Nationality  Made  No  Difference  64 

This  Is  Not  Neptune  66 

On  Pennsylvania  Railroad  Ground  68 

Some  Railroad  "  Soldiers  of  the  Soil  " 70 

Along  the  East  River  Front 74 

One  of  Cleveland's  School  Gardens 76 

xiii 


xiv  ILLUSTRATIONS 

Planting  a  Community  Garden   80 

Boy  Scouts  Raised  the  Food 82 

"  Papa,  See  Me  Hoe?  " 84 

Raising  "  Food  F.  O.  B.  the  Factory  Door  " 86 

A  Polyglot  Assembly   90 

Down  in  "  The  Yards  " 94 

'Midst  Towering  Skyscrapers  98 

War  Garden  on  Boston  Common  102 

"  County  Fair  "  in  Bryant  Park 104 

No  Age  Limit  on  Patriotism 106 

Prize- Winning  Canning  Team  in  Iowa no 

The  Question  Is :  Does  It  "  Jell "? 112 

Received  Certificate  Number  One  114 

Interior  of  a  Bank,  Not  a  Fine  Grocery 116 

Getting  the  Winter  Supply  Ready  118 

A  Prize- Winning  Exhibit   122 

Girl  Scouts  Can  Can,  Too 126 

Service  Flag  of  the  Home  Canner 128 

Achievement  Club  Girls 130 

He  Is  Not  Lecturing;  He  Won  the  Canning  Contest 134 

Preparing  to  Dry  Vegetables 136 

A  Montana  Prize  Canner 138 

They  Helped  to  Can  the  Kaiser 140 

Food  Goes  with  the  Flag 142 

Toothsome  Viands  at  Dried  Food  Luncheon 148 

Drying  Peaches  in  California 152 

Preparing  Raisins  for  the  Market  156 

Boxes  for  Drying  Raisins   160 

The  Knights  of  Printers  Ink  Heard  the  Call  for  Food 166 

Typical  Headings  from  News  Sheets 170 

How  Newspaper  "  Copy  "  Was  Sent  Out 172 

With  Picture  and  Type  the  Press  Urged  Gardening 176 


THE  WAR  GARDEN  VICTORIOUS 


THE    WAR    GARDEN 
VICTORIOUS 

CHAPTER  I 

HOW  THE  NATIONAL  WAR  GARDEN  COMMISSION 
CAME  INTO  BEING 

THE  NEED  OF  MAKING  EVERY  GARDEN  A  MUNITION  PLANT 

THE  war  garden  was  a  war-time  necessity. 
This  was  true  because  war  conditions  made 
it  essential  that  food  should  be  raised  where  it 
had  not  been  produced  in  peace  times,  with  labor  not 
engaged  in  agricultural  work  and  not  taken  from  any 
other  industry,  and  in  places  where  it  made  no  demand 
upon  the  railroads  already  overwhelmed  with  trans- 
portation  burdens. 

The  knowledge  that  the  world  faced  a  deficit  in  food, 
that  there  existed  an  emergency  which  could  be  met 
only  by  the  raising  of  more  food,  was  apparent  to  every 
well-informed  and  thinking  man  and  woman  during  the 
early  months  of  1917. 

The  author,  wishing,  as  every  patriot  wished,  to  do 
a  war  work  which  was  actually  necessary,  which  was 
essentially  practical,  and  which  would  most  certainly 
aid  in  making  the  war  successful,  conceived  the  idea  in 
March,  1917,  of  inspiring  the  people  of  the  United  States 
to  plant  war  gardens  in  order  to  increase  the  supply  of 
food  without  the  use  of  land  already  cultivated,  of 


2  THE  WAR  GARDEN  VICTORIOUS 

labor  already  engaged  in  agricultural  work,  of  time  de- 
voted to  other  necessary  occupations,  and  of  trans- 
portation facilities  which  were  already  inadequate  to 
the  demands  made  upon  them. 

In  March,  therefore,  some  weeks  before  the  United 
States  entered  the  war,  he  organized  for  this  work 
a  commission  known  as  the  National  War  Garden 
Commission. 

What  were  the  causes  which  led  to  the  world's  lack 
of  food  and  the  need  of  a  largely  increased  production 
by  the  United  States  to  prevent  world  starvation? 

When  the  drums  sounded  the  call  to  the  colors  in  the 
summer  of  1914,  three  million  Frenchmen  shouldered 
their  rifles  and  marched  away  from  a  large  proportion 
of  the  five  million  farms  of  France;  and  mostly  these 
were  one-man  farms.  Russia,  a  nation  almost  wholly 
agricultural,  mobilized  perhaps  eight  millions  of  men. 
All  the  men  of  fighting  age  in  Belgium  were  summoned 
to  the  army.  England,  possessing  only  a  "  contempt- 
ible little  army, "  straightway  began  a  recruiting  cam- 
paign which  within  a  few  years  swelled  the  ranks  of  her 
military  forces  to  five  millions.  Germany  called  out 
her  entire  fighting  force  of  military  age,  an  army  of 
several  millions.  Austria,  Bulgaria  and  Turkey  like- 
wise mobilized  their  full  fighting  forces.  Altogether, 
twenty  or  thirty  million  men  were  called  away  from 
their  usual  pursuits.  The  vocation  of  the  majority  of 
them  was  farming.  Thus,  at  one  stroke,  practically  all 
the  farms  in  the  embattled  nations  were  swept  clear 
of  male  workers. 


THE  WAR  GARDEN  VICTORIOUS  3 

At  the  same  time  the  harvests  were  maturing  or  al- 
ready ripe  for  the  sickle;  and  over  these  laden  acres 
swept  the  millions  of  soldiers,  trampling,  burning  and 
destroying  vast  stores  of  food.  In  Belgium  and  France 
on  the  west  front,  and  in  Hungary,  East  Prussia,  and 
Russia  on  the  east,  thousands  upon  thousands  of  crop- 
bearing  acres  were  devastated  and  laid  waste. 

In  a  few  short  weeks  this  was  the  situation:  the  food 
supply  was  largely  decreased,  vast  areas  of  farming 
land  were  rendered  unproductive,  and  the  farms  were 
practically  stripped  of  their  accustomed  tillers.  The 
world's  food  supply  was  thrown  entirely  out  of  balance. 
Ordinarily  the  food-supply  system  was  as  nicely 
adjusted  as  the  parts  of  a  watch.  Production  was 
balanced  against  consumption.  Given  markets  were 
supplied  from  given  sources. 

So  unfailing  was  this  system  that  each  of  the  belli- 
gerent nations  absolutely  depended  upon  other  nations 
for  certain  parts  of  its  food,  and  had  received  its  expected 
supply  as  unfailingly  as  our  daily  milk  and  newspapers 
are  delivered  at  our  doors.  Thus  England  procured 
most  of  her  sugar  from  Germany,  and  Italy  got  wheat 
from  Russia,  by  way  of  the  Dardanelles.  At  one  stroke, 
this  nicely  balanced  system  was  destroyed. 

Worse  than  the  wrecking  of  the  system  of  distribution 
was  the  unbalancing  of  production  itself.  Millions 
of  farms,  stripped  of  their  male  workers,  necessarily 
became  either  wholly  unproductive  or  able  to  raise 
but  a  fraction  of  their  normal  output.  In  a  moment's 
time,  as  it  were,  the  food  production  of  Europe  was 


4  THE  WAR  GARDEN  VICTORIOUS 

lessened  by  millions  and  millions  of  bushels.  Since  food 
production  is  not,  like  Aladdin's  palace,  the  creation  of 
a  night,  this  inevitably  meant  a  shortage  in  the  world's 
food  supply.  Before  the  European  deficit  could  be  made 
good  by  increased  production  elsewhere,  months  and 
perhaps  years  must  elapse. 

Then  came  the  submarine,  further  to  complicate 
matters.  By  hundreds  of  thousands  of  tons  the  world's 
shipping  was  sent  to  the  bottom  of  the  sea,  so  that  in  a 
short  time  the  food  situation  wore  an  entirely  new 
aspect.  No  matter  what  mountainous  piles  of  proven- 
der might  accumulate  in  the  distant  parts  of  the  earth, 
it  was  not  available  for  the  nations  at  war.  Ships 
could  not  be  spared  for  long  and  distant  voyages.  If 
the  120,000,000  people  of  the  Entente  nations  were  to 
have  food,  if  they  were  to  procure  enough  to  keep  them 
from  actual  starvation,  that  food  must  come  from  the 
nearest  markets.  Only  by  sending  their  ships  back  and 
forth  from  these  markets,  back  and  forth  like  shuttles 
in  a  loom,  could  food  be  transported  rapidly  enough 
to  keep  this  great  population  from  starvation.  Prior 
to  the  war  England  had  produced  but  one-fifth  of  her 
own  food  supply,  France  one-half  of  hers,  and  Italy 
two-thirds  of  what  she  consumed,  and  now  their  home 
production  was  fearfully  decreased.  The  nearest  possible 
markets  where  food  could  be  produced  were  in  North 
America,  and  principally  in  our  own  country.  Thus  the 
burden  of  feeding  the  Entente  fell  very  largely  upon  the 
United  States.  Whether  we  wished  to  undertake  the 
task  or  not,  Fate  had  saddled  the  burden  upon  our  backs. 


THE  WAR  GARDEN  VICTORIOUS  5 

This  fact,  however,  was  not  patent  immediately. 
At  least  it  was  glimpsed  only  by  those  of  keen  pene- 
tration. In  every  country  there  were  some  accumulated 
stores.  These  served  to  delay  the  approach  of  actual 
hunger.  Then  came  the  year,  1916,  which  was,  agri- 
culturally, the  most  disastrous  year  the  world  has 
known,  in  recent  times.  Crops  failed  everywhere.  Eu- 
ropean production  decreased  terribly.  Our  own  fell 
off  by  hundreds  of  millions  of  bushels.  What  was  left 
of  accumulated  surpluses  was  eaten  up.  The  great 
drain  on  our  food  resources  wiped  out  our  surpluses 
also,  for,  in  effect  at  least,  we  had  pooled  our  food 
resources  with  our  fellows  in  Europe.  Thus  both 
Europe  and  America  found  themselves  living  a  hand- 
to-mouth  existence. 

It  was  barely  an  existence,  at  that — at  least  for  our 
allies  in  Europe.  So  terrible  had  the  food  shortage 
there  become  that  the  daily  rations  had  been  cut  to  the 
minimum  that  would  sustain  life  and  strength.  The 
peasant  population  of  continental  Europe,  which  means 
a  large  part  of  the  people,  lives  principally  upon  wheat 
in  one  form  or  another.  In  France  bread  is  literally 
the  staff  of  life,  normally  constituting  52  per  cent,  of 
the  Frenchman's  food.  Yet  the  French  bread  ration 
was  successively  lowered  until  at  one  time  it  reached 
seven  ounces  a  day  per  capita.  In  Italy,  the  sale  of 
macaroni  was  entirely  prohibited  in  certain  districts, 
and  the  bread  ration  was  cut  to  eight  ounces  a  day. 
Hard-working  laborers  were  allowed  fifteen  ounces. 
In  both  of  these  countries  even  the  bread  ration  of  the 


6  THE  WAR  GARDEN  VICTORIOUS 

soldier  was  sharply  reduced — a  measure  to  which  resort 
is  had  only  in  situations  of  direst  necessity.  Indeed, 
many  well-informed  persons  attribute  the  disaster  of 
1917  on  the  Italian  front  to  the  lowering  of  morale  con- 
sequent upon  the  cutting  of  the  bread  ration.  The 
soldier  well  knew  that  if  his  food  was  cut  his  family 
must  be  well-nigh  starving  to  death. 

All  Europe  had  to  resort  to  meatless  days.  French 
milk  production,  as  early  as  1916,  had  fallen  off  sixty 
per  cent.  Dairy  products  were  so  scarce  in  England 
that  cream  could  be  secured  only  upon  a  physician's 
certificate  declaring  it  necessary  to  the  health  of  the 
recipient.  Sugar  consumption  had  to  be  rigidly  re- 
stricted. The  English,  who  before  the  war  were  the 
greatest  users  of  sugar  in  the  world,  with  an  average 
consumption  of  something  like  ninety-three  pounds  a 
person  a  year,  were  restricted  to  twenty-six  pounds  per 
annum,  and  this  ration  was  later  cut  to  twenty-four 
pounds.  The  French  were  limited  to  thirteen  pounds  a 
year,  and  the  sugar  ration  of  the  Italian  was  drastically 
cut  to  nine  pounds  a  year.  That  is  to  say,  persons  of 
these  nationalities  were  allowed  to  buy  the  quantities 
named  when  the  foods  were  to  be  had,  but  often  the  food 
was  not  to  be  had.  There  were  entire  districts  in  France, 
for  instance,  where  for  days  no  bread  at  all  was  to  be 
obtained  and  not  much  else.  The  actual  consumption, 
therefore,  was  less  than  the  ration  allowed.  Our  own 
consumption,  too,  was  sharply  reduced.  Through  meat- 
less and  wheatless  days  our  use  of  wheat  and  flesh  was 
greatly  lessened,  while  the  high  prices  of  butter,  eggs, 


THE  WAR  GARDEN  VICTORIOUS  7 

milk  and  other  foods  very  materially  aided  in  cutting 
consumption  generally. 

Lessened  consumption,  however,  was  not  enough. 
There  had  to  be  increased  production.  Obviously  Eu- 
rope could  not  raise  any  more  food  than  it  was  raising. 
Since  America  was  the  only  country  from  which  it  was 
possible  for  Europe  to  draw  food,  it  became  necessary 
that  we  should  enlarge  our  yields.  The  children  of 
Israel  could  not  make  bricks  for  Pharaoh  without 
straw;  and  when  we  attempted  to  create  food  for  fam- 
ishing Europe  we  experienced  similar  difficulty,  though 
our  shortage  was  of  man-power.  For  a  decade  or  more 
there  had  been  a  tremendous  exodus  from  our  farms. 
Our  farmers  cried  for  help,  but  their  cry  went  unheeded 
until  we  found  ourselves  facing  hunger.  Then  it  was 
too  late.  It  would  have  been  as  easy  to  put  Humpty 
Dumpty  together  again  as  to  bring  back  to  the  farm 
the  thousands  of  boys  and  men  who  had  been  lured 
away  by  high  wages  in  town  and  factory.  How  enor- 
mous had  been  this  exodus  from  the  farms  we  cannot 
tell  accurately;  but  we  know,  from  surveys  made  by  the 
state,  that,  a  decade  ago,  Pennsylvania  had  160,000 
farm  hands  as  against  80,000  in  1918;  and  that  in  New 
York  State  in  1918  there  were  45,000  fewer  farm  hands 
than  in  1917,  and  40,000  fewer  farm  girls.  Every  agri- 
cultural section  of  the  nation  was  short-handed.  When 
the  crisis  came,  when  the  production  of  more  food  was 
absolutely  imperative  if  the  forces  fighting  for  freedom 
were  not  to  be  starved  into  surrender  and  submission, 
our  farms  were  found  stripped  of  helpers.  Our  agri- 


8  THE  WAR  GARDEN  VICTORIOUS 

cultural  system,  weighed  in  the  balance,  was  found 
wanting.  The  war  drums  which  had  called  3,000,000 
men  from  the  farms  of  France,  had  also  created  the  lure 
of  high  wages  in  munition  plants,  and  further  robbed 
the  farms  of  America.  When  the  appeal  went  out  to 
our  farmers  to  produce  more  food  they  replied  in  a 
memorial  to  the  President,  that  under  existing  con- 
ditions the  previous  rate  of  production  could  hardly  be 
maintained,  let  alone  increased — a  prophecy  which  later 
proved  true. 

In  the  lexicon  of  the  typical  American  there  is  no 
such  word  as  "cannot."  Keen-eyed  Americans  who  saw 
the  situation  as  it  really  was,  decided  that  if  the  moun- 
tain would  not  go  to  Mahomet,  they  would  see  that 
Mahomet  went  to  the  mountain.  The  mountain  in  this 
case  was  labor,  and  Mahomet  the  space  necessary  for 
the  production  of  food.  These  men,  with  that  vision 
without  which  the  people  perish,  possessed  imagination. 
They  saw  little  fountains  of  foodstuffs  springing  up 
everywhere,  and  the  products  of  these  tiny  fountains, 
like  rain-drops  on  a  watershed,  uniting  to  form  rushing 
streams  which  would  fill  the  great  reservoirs  built  for 
their  compounding.  The  tiny  fountains  were  innumer- 
able back-yard  and  vacant-lot  gardens.  The  problem 
was  to  create  these  fountains. 

This  could  be  accomplished  only  by  the  systematic 
education  of  the  people,  the  one  hundred  million  people 
of  the  United  States.  Such  a  huge  educational  cam- 
paign could  be  carried  out  only  through  the  customary 
channels  of  publicity — the  daily  press,  the  periodicals, 


f,  ,:        U.V     •- 

'« *  "   .'-..'•' 

•A  .'.         •    ••  •' 


THE  WAR  GARDEN  VICTORIOUS  9 

the  bulletin-boards,  and  other  usual  avenues.  Oddly 
enough,  it  is  usually  hardest  to  influence  man  for  his 
own  benefit.  The  matter  of  home  food  production 
was  no  exception  to  the  rule.  Before  the  people  would 
spring  to  the  hoe,  as  they  instinctively  sprang  to  the 
rifle,  they  had  to  be  shown,  and  shown  conclusively, 
that  the  bearing  of  the  one  implement  was  as  patriotic 
a  duty  as  the  carrying  of  the  other.  Only  persistent 
publicity,  only  continual  preachment,  could  convince 
the  public  of  that.  Hence  it  was  necessary  that  the 
campaign  of  education  be  well-conducted  and  contin- 
uous. This  called  for  the  creation  of  an  organization 
to  back  the  movement  and  assure  its  standing.  The 
author,  therefore,  realizing  the  need  of  developing  latent 
resources  of  food  supply,  and  after  consultation  with 
other  men  who  were  eager  to  do  their  duty  in  the  cir- 
cumstances, conceived, and  organized  the  Commission. 
This  organization  consisted  of  Charles  Lathrop 
Pack,  President,  of  New  Jersey;  Luther  Burbank, 
California;  P.  P.  Claxton,  United  States  Commissioner 
of  Education,  Washington,  D.  C;  Dr.  Charles  W. 
Eliot,  Massachusetts;  Dr.  Irving  Fisher,  Yale  Univer- 
sity, Connecticut;  Fred  H.  GofT,  Ohio;  John  Hays 
Hammond,  Massachusetts;  Fairfax  Harrison,  Virginia; 
Hon.  Myron  T.  Herrick,  Ohio;  President  John  Grier 
Hibben,  Princeton  University,  New  Jersey;  Emerson 
McMillin,  New  York;  A.  W.  Shaw,  Illinois;  Mrs.  John 
Dickinson  Sherman,  chairman  of  the  Conservation  De- 
partment of  the  General  Federation  of  Women's  Clubs, 
Illinois;  Capt.  J.  B.  White,  Missouri;  Hon.  James  Wil- 


io         THE  WAR  GARDEN  VICTORIOUS 

son,  former  Secretary  of  Agriculture,  Iowa;  Assistant 
Secretary  of  Agriculture,  Hon.  Carl  Vrooman,  (for  the 
year  1917);  P.  S.  Ridsdale,  Executive  Secretary,  who 
was  also  Executive  Secretary  of  the  American  Forestry 
Association,  with  the  Conservation  Department  of 
which  the  Commission  was  affiliated,  and  Norman  C. 
McLoud,  Associate  Secretary. 

The  sole  aim  of  the  National  War  Garden  Commis- 
sion was  to  arouse  the  patriots  of  America  to  the  im- 
portance of  putting  all  idle  land  to  work,  to  teach  them 
how  to  do  it,  and  to  educate  them  to  conserve  by  can- 
ning and  drying  all  food  they  could  not  use  while  fresh. 
The  idea  of  the  "city  farmer"  came  into  being.  In 
every  part  of  the  country  were  communities  where 
land  and  labor  were  already  together,  where  it  would 
be  necessary  to  move  neither  the  mountain  nor  Maho- 
met. Near  every  city  were  vacant  lots,  "slacker 
lands, "  as  useless  as  the  human  loafer,  to  whom,  per- 
haps, Mahomet  must  be  brought.  Whether  the  land 
to  be  cultivated  was  a  back  yard  or  a  vacant  lot,  it  was 
a  potential  source  of  food  supply,  and  the  raising  of  food 
on  these  areas  would  solve  many  problems  besides  that 
of  food  production.  Food  raised  by  the  householder 
in  his  yard  or  a  near-by  lot,  was  "Food  F.  O.  B.  the 
Kitchen  Door. "  There  were  no  problems  of  transporta- 
tion or  distribution  to  be  solved  in  such  food  production. 

The  creation  of  an  army  of  soldiers  of  the  soil  pre- 
sented much  the  same  difficulties  presented  by  the 
creation  of  any  other  army.  First  of  all  there  was  the 
matter  of  recruiting.  This  was  a  purely  volunteer  move- 


A  VETERAN  WAR  GARDENER 

There  were  hundreds  of  men  and  women  throughout  the  United  States  who  had  passed  the 

three-score-and-ten  mark  who  tilled  and  cared  for  their  own  garden  plots.     This  is  Lewis  Hunt, 

of  Pearl  River,  New  York,  eighty-one  years  of  age,  who  on  his  half-acre  back  yard  raised  a  large 

supply  of  vegetables,  while  his  daughter  canned  the  surplus  for  winter  use. 


THE  WAR  GARDEN  VICTORIOUS         11 

ment  and  all  recruits  must  come  through  voluntary 
enlistment.  Then  it  was  necessary  to  point  out  the 
importance  of  the  work  and  to  create  enthusiasm  for 
gardening.  Next,  it  was  necessary  to  train  the  recruits. 
Intelligent  instruction  had  to  be  furnished,  for  many  of 
these  new  soldiers  of  the  soil  had  never  before  handled 
a  hoe  or  a  garden  fork.  As  the  campaign  progressed 
it  was  found  that  the  best  results  could  be  obtained  by 
organizing  communities.  Hence  it  became  necessary  to 
outline  methods  for  community  organization.  So  unex- 
pectedly great  was  the  response  to  the  campaign  that  it 
proved  essential  to  turn  attention  to  the  matter  of  food 
conservation,  to  the  preservation  of  surplus  products 
which  the  garden  campaign  had  brought  into  being.  The 
function  of  the  Commission,  therefore,  was  to  awaken 
interest  in  both  food  production  and  food  conservation 
and  to  provide  instruction  along  each  line  of  endeavor. 


CHAPTER  II 
THE  STORY  OF  THE  WAR  GARDEN 

How  AMERICAN  GARDENERS  SOWED  THE  SEEDS  OF  VICTORY 

WHILE  the  organizers  of  the  War  Garden  Com- 
mission were  optimistic  and  looked  forward' 
confidently  to  the  accomplishment  of  large 
results,  they  little  dreamed  that  the  war-garden  move- 
ment would  grow  so  rapidly.  The  war-garden  idea 
struck  a  patriotic  chord.  The  American  people  answered 
the  call  to  help  win  the  war  by  producing  food  in  their 
back  yards  with  the  same  unanimity  and  enthusiasm 
they  had  shown  in  responding  to  each  other  appeal 
the  country  had  made  for  service.  One  reason  for 
the  prompt  and  eager  response  to  the  National  War 
Garden  Commission's  appeal  to  "Sow  the  Seeds  of 
Victory, "  was  that  immediately  after  the  United  States 
entered  the  war  everybody  was  patriotically  desirous 
of  rendering  help  in  some  form.  Millions  of  people 
realized  that  they  would  never  be  able  to  take  part  as 
actual  soldiers  in  the  great  task  of  overthrowing  Prus- 
sian militarism.  Because  of  this  they  wanted  to  take 
an  active  part  in  some  effort  which  would  show  tangible 
results  in  the  struggle  for  right  and  justice. 

War  garden?ng  offered  the  opportunity.  Although 
small  home  plots  might  not  produce  large  amounts  of 
food,  such  gardens  made  possible  the  saving  of  some 
of  the  wheat  and  meat  and  other  foods  which  were 


12 


WAR  GARDENS 
OVER  THE  TOP 


The  Seeds  of  Victory 
Insure  the  Fruits  o/Peao 

M««tt^  .y~«.«.<H-"~~   •    tirvv*?*' 


Copyright,  1919,  National  War  Garden  Commission. 

FOR  FREE  BOOKS  WRITE  TO  NATIONAL  WAR  GARDEN  COMMISSION 

WASHINGTON.  D.C. 

Charles  LathropPack,  President  Percival  S.  Ridsdale,  Secretary 

A  POSTER  SPREADING  THE  IDEA  OF  MILITANT  WAR  GARDENS 


THE  WAR  GARDEN  VICTORIOUS         13 

needed  by  our  army  and  which  were  practically  the 
only  kinds  of  food  that  could  be  shipped  to  our  allies. 
Every  pound  of  beef  that  could  be  saved  through  the 
growing  of  food  at  home,  it  was  realized,  would  bring 
victory  just  so  much  nearer;  and  in  fact,  without  food 
conservation,  there  was  positive  danger  that  the  Cen<- 
tral  Powers  would  be  able  to  have  their  way. 

The  food  shortage  faced  by  Great  Britain,  France, 
and  Italy  during  the  winter  of  1917-18,  the  seriousness 
of  which  was  not  realized  by  the  people  of  this  country 
until  long  after  the  danger  was  passed,  showed  the 
wisdom  which  led  to  the  saving  of  every  particle  of 
food.  The  ability  of  the  United  States  to  respond  so 
magnificently  to  the  appeal  of  the  late  Lord  Rhondda, 
then  Food  Controller  of  Great  Britain,  for  75,000,000 
additional  bushels  of  wheat  early  in  1918,  was  made 
possible  in  part  by  substituting  in  the  dietary,  war- 
garden  products  for  the  customary  commercial  supplies. 

Once  embarked  upon  participation  in  the  war  it  be- 
came evident  that  this  nation  would  need  to  exert  every 
ounce  of  her  power  in  the  prosecution  of  the  conflict. 
In  various  localities  anti-loaf  ing  laws  were  speedily 
enacted  to  put  every  man  to  work.  Since  food  was 
even  more  necessary  than  man-power,  it  was  of  still 
greater  importance  to  put  to  use  every  particle  of 
"slacker  land" — idle  soil  so  located  that  it  could  be 
worked.  In  our  cities  and  towns,  where  the  man- 
power was  available  to  cultivate  these  areas,  were 
thousands  upon  thousands  of  acres  of  idle  real  estate. 

Few  people  realized  the  enormous  aggregate  acre- 


14         THE  WAR  GARDEN  VICTORIOUS 

age  thus  standing  useless.  There  was  probably  no 
town  in  the  United  States  that  did  not  have  within  its 
boundaries  at  least  fifty  acres  of  idle  soil.  In  the  larger 
communities  where  garden  space  was  needed  most,  the 
aggregate  area  of  vacant  lots  was  astonishing.  A  survey 
made  in  Minneapolis,  shortly  before  the  war  began, 
showed  more  than  5,000  acres  in  vacant  lots.  In  1917 
a  survey  disclosed  186,000  vacant  lots  in  greater  New 
York.  ^  Altogether  there  were  hundreds  of  thousands 
of  idle  acres  in  or  near  our  towns  and  cities — the  only 
places  where  labor  was  available  for  working  them;  and 
much  of  this  land  was  suitable  for  gardening.  It  was  of 
the  utmost  importance,  therefore,  to  place  these  areas 
under  cultivation. 

In  Great  Britain  steps  had  been  taken  very  early  in 
the  war  to  utilize  similar  open  spaces  for  the  production 
of  food.  Parliament  passed  a  law  providing  that  any 
untaxed  land  which  was  not  being  used  for  the  produc- 
tion of  food  might  be  taken  over  by  the  authorities  and 
parceled  out  to  those  who  were  able  and  willing  to 
rlise  food.  Millions  of  "Allotments,"  as  they  were 
called,  were  asked  for,  and  the  production  of  vegetables 
increased  incredibly.  Thus  the  British  were  able  in 
1918  to  produce  all  the  potatoes  they  needed,  and  even 
to  send  a  slight  surplus  to  France.  America  possessed 
vast  areas,  in  the  aggregate,  of  these  idle  lands;  but 
the  importance  of  utilizing  them  for  food  production 
had  not  been  generally  realized,  until  pointed  out  by 
the  Commission.  .',  : 

"  Put  the  slacker  land  to  work  "  became  a  slogan  of  the 


WarGardensVictorious 


Copyright,  1919,  National  War  Garden  Commission. 


Every  War  Garden  a  PeacePlant- 

—  Charles  Lathrop  Pack.President. 

NATIONALWAR  GARDEN  COMMISSION 

WASHINGTON,  D.C. 
A  POSTER  FOR  1919,  SYMBOLIC  OF  VICTORY 


THE  WAR  GARDEN  VICTORIOUS          15 

National  War  Garden  Commission;  and  in  response  to 
its  energetic  campaign  toward  this  end,  the  people  in 
1917  put  to  work  more  than  3,000,000  pieces  of  such 
uncultivated  territory.  In  1918  they  ferreted  out  addi- 
tional vast  areas.  The  total  number  of  war  gardens  for 
this  latter  season  is  conservatively  estimated,  after  a 
careful  survey,  at  5,285,000. 

With  war's  destruction  occurring  to  an  undreamed 
of  and  terrifying  extent,  involving  the  destruction  of 
all  kinds  of  material  wealth  as  well  as  food,  it  soon  be- 
came apparent  that  food  shortage  was  only  one  of  many 
shortages  the  world  was  facing.  Conservation  of 
everything  became  a  crying  need.  The  war  garden 
offered  an  opportunity  for  conservation  along  many 
lines.  First  came  the  conservation  of  food  itself.  The 
daily  ration  of  a  soldier  in  our  army  consists  of  about 
four  and  a  quarter  pounds  of  food.  A  million  soldiers 
would  require  at  least  4,250,000  pounds  of  food  a  day. 
At  this  rate  a  year's  supply  of  food  for  a  million  men 
would  weigh  1,551,250,000  pounds — and  we  were  plan- 
ning to  raise  an  army  of  four  or  five  million  men.  To 
take  from  the  ordinary  channels  of  trade  the  colossal 
supplies  necessary  to  feed  such  an  army,  with  no  extra 
food  to  replace  that  thus  subtracted,  would  mean  that 
householders  would  be  forced  to  pay  ruinously  high 
prices  for  the  food  that  remained.  War  gardening 
offered  an  opportunity  to  offset,  in  part,  this  tremen- 
dous drain  on  our  commercial  supplies,  to  eke  out  those 
supplies  and  make  them  go  farther — which  is  really 
conservation  in  its  truest  sense. 


16         THE  WAR  GARDEN  VICTORIOUS 

War  gardening  promised  to  make  many  other  things 
go  farther.  There  was  the  matter  of  labor.  There  was 
only  so  much  labor  in  existence.  As  the  primary 
requisite  of  war,  food  would  have  the  first  call  on  labor, 
although  other  things  besides  food  were  needed.  Cannon 
and  shells  and  rifles  and  cartridges  and  uniforms  and 
innumerable  other  articles  were  demanded  in  incom- 
prehensible quantities.  After  taking  four  or  five  mil- 
lion men  away  from  productive  industry,  obviously  we 
should  not  have  sufficient  man-power  left  to  create  all 
that  was  needed  of  these  various  supplies.  War  gar- 
dening, by  adding  to  the  food  supply,  released  for  work 
on  these  lines  men  who  otherwise  would  have  been  nec- 
essary on  the  farms.  In  short,  war  gardening  con- 
served labor  by  making  labor  go  farther. 

The  conservation,  however,  did  not  end  with  lessening 
the  number  of  men  needed  on  the  farms.  Commercial 
foods  must  pass  through  many  hands  before  reach- 
ing the  consumer.  They  must  go  through  the  hands 
of  the  farmer,  the  railroader,  the  wholesaler,  the  retailer, 
the  city  deliveryman.  For  instance,  a  cabbage  bought 
in  the  market  is  handled  by  almost  all  the  men  enumer- 
ated. A  cabbage  grown  in  the  back  yard  is  "Food  F. 
O.  B.  the  Kitchen  Door."  No  one  needs  to  handle  it 
except  the  person  who  produces  it  for  he  or  she  is  also 
the  one  who  eats  it.  Suppose  that  the  average  back- 
yard garden  produces  only  a  hundred  pounds  of  food, 
which  is  a  ridiculously  small  estimate,  as  a  single 
bushel  of  potatoes  weighs  sixty  pounds.  Based  on 
this  the  5,285,000  war  gardens  of  1918  yielded  at  least 


What  ate  YOU  doing? 


THE  KAISER  niurnnn 


i  CANNED 


"Write  for  Free  Book  to 

NATIONAL  WAR  GARDEN  COMMISSION 

WASHINGTON ,  D .  C . 


A  POSTER  WHICH  WAS  USED  FIRST  IN  1918  AND  WHICH,  AMENDED 
—FOLLOWING  GERMANY'S   DEFEAT— WAS  ALSO  FORCEFUL  IN   1919 


THE  WAR  GARDEN  VICTORIOUS         17 

528,285,000  pounds  of  food.  Actually,  as  we  shall  see 
later,  the  yield  was  many  times  as  great.  Yet  the  hand- 
ling of  that  vast  weight  of  provender  called  for  hardly 
a  single  public  carrier  of  goods.  The  army  of  men 
which  otherwise  would  have  been  needed  to  transmit 
this  food  from  producer  to  consumer  was  thus  released 
for  other  essential  labor.  It  probably  would  not  be 
possible  to  figure  just  how  much  was  accomplished  in 
this  manner  by  the  war  gardeners  of  the  United  States; 
but  it  is  safe  to  say  that  the  men  thus  released  for 
other  work  numbered  many  thousands. 

While  this  conservation  of  labor  was  being  accom- 
plished there  was  a  concurrent  saving  in  still  another 
way,  through  the  release  of  thousands  of  freight-cars, 
motor-trucks,  and  wagons,  for  purposes  other  than  the 
hauling  of  food.  This  saving,  too,  was  most  vital.  At 
a  time  when  every  freight-car  in  the  country  was  ur- 
gently needed  for  the  hauling  of  raw  materials  to  be 
used  in  the  manufacture  of  munitions  of  war,  for  the 
transportation  to  the  seacoast  of  finished  products,  and 
for  hauling  lumber  and  supplies  to  cantonments  and 
army  camps,  it  was  essential  that  not  one  foot  of  freight 
space  should  be  wasted.  War  gardening  released 
thousands  of  cars  for  these  essential  needs.  This  saving, 
it  must  be  remembered,  involved  also  the  conservation 
of  coal  and  steam-power  required  in  hauling,  and  pre- 
vented, as  well,  a  great  amount  of  wear  and  tear  on 
railroad  tracks  and  equipment. 

To  secure  all  these  ends  a  campaign  of  education 
was  necessary.  This  campaign  had  to  be  extensive  in 


1 8         THE  WAR  GARDEN  VICTORIOUS 

range  and  intensive  in  method.  As  an  educator  of  the 
masses  there  is  no  power  equal  to  the  public  press;  and 
from  the  start,  the  Commission,  had  the  cordial  cooper- 
ation of  the  newspapers  and  periodicals  of  the  en  tire  coun- 
try. Inspiration  and  detailed  instruction  were  furnished 
through  the  columns  of  the  daily  newspapers.  Articles 
and  feature  stories  which  dealt  with  various  phases  of 
war  gardening  and  sought  to  stimulate  the  movement 
to  the  utmost  were  also  prepared  and  sent  broadcast. 

These  appeals  soon  bore  fruit.  Requests  for  instruc- 
tion in  gardening  and  in  the  organization  of  community 
gardening  movements  poured  in  from  all  sides.  To 
the  requests  the  Commission  responded  with  carefully 
prepared  pamphlets  which  gave  the  information  de- 
sired. In  addition,  representatives  of  the  Commission 
visited  innumerable  cities  and  towns  to  confer  with  the 
local  chambers  of  commerce  or  other  organizations 
which  were  directing  gardening  campaigns.  As  a  re- 
sult of  this  propaganda,  war  gardens  sprang  up  as 
though  by  magic.  Gardening  came  to  be  the  thing. 

In  order  that  all  this  enthusiasm  might  be  trans- 
muted into  substantial  accomplishment,  it  was  neces- 
sary that  the  army  of  would-be  gardeners  should  have 
instruction,  for  many  of  them  had  never  before  handled 
a  hoe  or  wielded  a  fork.  Daily  garden  lessons  were 
prepared  therefore  for  the  daily  press.  These  lessons 
were  short  and  simple,  shorn  of  useless  technicalities, 
but  carefully  prepared  by  experts.  They  were  lack- 
ing in  nothing  essential.  They  gave  the  fundamentals  of 
good  garden  practice,  which  would  enable  even  a  be- 


THE  WAR  GARDEN  VICTORIOUS         19 

ginner  to  make  a  success  of  his  endeavor.  In  addition 
a  book  was  printed  explaining  how  to  plant  and  care 
for  the  different  vegetables.  A  copy  of  this  book  was 
free  to  any  one  upon  request  and  several  million  copies 
have  been  given  away  in  response  to  requests.  Many 
copies  were  also  distributed  through  the  agency  of  libra- 
ries, chambers  of  commerce,  trade  bodies,  women's 
clubs,  banks,  manufacturing  concerns  and  the  like. 
Thousands  of  letters  of  appreciation  prove  how  help- 
ful were  these  books. 

To  encourage  the  conservation  of  garden  products 
canning  and  drying  manuals  were  prepared  and  dis- 
tributed through  the  same  channels  which  had  handled 
the  garden  books,  and  daily  lessons  on  canning  and  dry- 
ing were  sent  to  the  newspapers  for  publication.  The 
results  were  most  gratifying.  Editors  everywhere 
devoted  generous  space  to  the  articles  sent  them,  in- 
cluding news  stories,  technical  matter  on  canning  and 
drying,  and  ample  illustrations.  Cartoonists,  paragraph- 
ers,  and  writers  of  comics  also  made  gardening  their 
theme;  and  some  of  their  productions  the  Commission 
scattered  broadcast,  to  keep  alive  the  interest  in  home 
food  production  and  preservation. 

Theprosepoem,sopopularthese  days,  was  used  to  catch 
the  eye  and  arouse  the  interest  of  "city  farmers. "  Here 
is. one,  entitled  "Let's  Dig  and  Dig  and  We'll  be  Big:" 

When  I  go  down  the  village  street  in  my  perambu- 
lations, most  every  other  chap  I  meet  is  asking  for 
donations.  They're  seeking  funds  for  Red  Cross  work, 
for  hospitals  and  motors;  they're  holding  up  with  con- 


20         THE  WAR  GARDEN  VICTORIOUS 

stant  jerk,  all  wives  and  kids  and  voters.  I'm  helping 
out  from  day  to  day,  with  no  delays  or  pauses,  tobacco 
funds,  Y.  M.  C.  A.  and  other  worthy  causes.  I'm  told 
that  war  bonds  I  must  buy,  in  twos  and  fours  and 
dozens,  enough  to  make  a  full  supply  for  all  my  aunts 
and  cousins.  For  war  stamps,  too,  those  signs  of  thrift, 
I  dig  into  my  pocket,  to  give  my  Uncle  Sam  a  lift  in 
cleaning  up  his  docket.  I'm  taxed  for  building  wooden 
ships  with  good,  old-fashioned  rigging,  and  in  my  little 
daily  trips  I'm  constantly  kept  digging.  I  dig  to  pay 
tobacco  tax,  and  tax  for  railway  travel.  I'm  always 
chipping  from  my  stacks;  they  keep  me  scratching 
gravel.  But  I've  no  kick  for  those  who  come  with  all 
their  pleas  beguiling.  It  never  makes  me  sad  nor  glum. 
They  always  find  me  smiling.  I  know  that  I'm  too  old 
to  fight;  I  can't  be  caught  renigging.  So  I  regard  it 
just  and  right  that  I  should  keep  on  digging.  And  then 
besides,  it's  proved  to  me  that  every  man  is  bigger  if 
he  will  teach  himself  to  be  a  willing  war-time  digger. 
It's  not  enough  for  us  to  sing  about  the  joy  of  giving. 
We've  got  to  dig  for  everything  we  need  to  keep  on 
living.  We've  got  to  dig  in  our  back  yards  for  carrots, 
beans,  and  'taters;  we've  got  to  dig  both  long  and  hard 
as  garden  cultivators.  So  take  your  trusty  hoe  and 
spade  and  start  your  spring-time  sowing.  Just  dig  and 
get  a  garden  made  and  set  the  foodstuff  growing. 

In  order  to  catch  the  attention  of  the  man  in  the 
street,  several  striking  posters  were  prepared  by  the 
Commission  and  placed  in  conspicuous  places  in  com- 
munities in  every  part  of  the  land.  On  bulletin-boards, 
in  railway  stations,  libraries,  stores,  at  factory  entrances, 
and  even  in  clubs,  banks  and  commercial  houses,  these 
striking  posters  met  the  eye.  They  were  also  repro- 


22         THE  WAR  GARDEN  VICTORIOUS 

of  the  rapid  growth  of  the  war-garden  movement  was 
the  spread  of  the  idea  to  foreign  countries.  Advice 
was  gladly  given  to  foreign  inquirers,  the  Commission 
furnishing  detailed  information  concerning  the  methods 
which  had  resulted  in  such  general  enthusiasm  for  war 
gardening  in  the  United  States.  In  response  to  numer- 
ous requests  which  came  to  the  Commission  from  all 
parts  of  the  world,  large  quantities  of  printed  matter, 
including  garden  and  canning  books,  posters,  and 
pamphlets,  were  sent  broadcast  throughout  the  world. 

"  Kia  Ora, "  the  Maori  way  of  saying,  "  Salutations  to 
you  all, "  was  the  greeting  which  came  to  the  Commis- 
sion from  far-off  New  Zealand,  in  a  letter  of  thanks 
from  F.  Carr  Rollett,  of  the  Auckland  Herald,  for  data  and 
material  that  had  been  sent.  From  Buenos  Aires,  Argen- 
tina, on  the  opposite  side  of  the  globe,  C.  D.  Middle- 
brook,  of  the  Sociedad  Anonima  La  Blanca,  wrote  a 
hearty  letter  of  appreciation  for  posters  and  other  lit- 
erature sent,  saying  that  the  posters  were  prominently 
displayed  on  the  occasion  of  the  entertainment  of  two 
hundred  American  bluejackets  who  visited  this  South 
American  capital.  "Down  here  we  appreciate  this  class 
of  propaganda,"  said  Mr.  Middlebrook,  "and  we  are 
in  a  position  to  exhibit  the  posters  where  they  can 
readily  be  seen  by  the  public.  Practically  every  Ameri- 
can home  and  sympathizer  displays  them.  We  will  do 
our  part  in  making  this  propaganda  public." 

From  South  and  Central  American  countries,  from 
Cuba,  India,  China,  Japan,  the  Philippines,  Alaska, 
Hawaii,  South  Africa,  and  from  a  number  of  European 


NO  WONDER  SHE  SMILES 
Thousands  of  men  and  women  who  had  never  before  the  war  raised 

YITfj-r-fi      ii-tr-4-     «r.     .**..A1*     1 3 *          »  JT  •  T~v  .  t  -r-k      •  -      -    _.  &1OCU 


Courtesy  Minneapolis  Journal. 


a  cabbage  or  a 


— ,„  „„„   ..wuu  ..   ,. iiv^  nctvj.  iiv-vti    uciuic   i,iie  war  raisea  a  caDua&re  or  a  ootc 
were  just  as  much  p  eased  as  is  Miss  Dorothy  Primm,  of  Minneapolis,  over  the  results  of  th 
labor.     1  hey  found  that  even  amateurs  could  succeed. 


)tato 
icir 


THE  WAR  GARDEN  VICTORIOUS         23 

nations  came  requests  for  information  and  instruction 
on  war  gardening:  Even  Lord  Rhondda,  as  British 
Food  Controller,  cabled  a  request  for  5,000  copies  of 
the  Commission's  book  on  gardening. 

No  new  movement  could  have  spread  with  such  ra- 
pidity and  been  rewarded  with  such  results  as  were 
achieved,  had  it  not  been  for  the  loyal  and  whole-hearted 
manner  in  which  state,  county  and  town  committees 
and  officials  of  all  sorts,  as  well  as  numerous  individuals, 
cooperated  with  and  supplemented  the  work  of  the 
Commission.  With  this  help  the  results  surpassed  the 
most  sanguine  anticipations  of  those  who  initiated  the 
war-garden  movement.  The  first  season  saw  the  plant- 
ing in  the  United  States,  according  to  the  Commission's 
estimates  based  on  reports  from  all  parts  of  the  country, 
of  approximately  3,500,000  home  food  producing  lots. 
The  reports  gathered  in  1918  showed  the  number  had 
increased  to  5,285,000  war  gardens. 

Furthermore,  there  was  more  intensive  cultivation 
and  a  greater  proportion  of  large-yielding  gardens  in 
1918  than  during  the  preceding  year.  The  food  value 
of  the  1917  products  was  estimated  at  something  like 
$350,000,000.  In  the  second  year  the  value  reached 
an  estimated  total  of  $525,000,000. 

It  is  estimated,  likewise,  that  as  a  result  of  the  garden 
and  canning  campaigns,  there  were  put  up  and  stored 
away  on  pantry  shelves  in  1917  more  than  500,000,000 
quarts  of  canned  vegetables  and  fruits;  while  in  1918 
the  number  of  such  jars  is  believed  to  have  been  fully 
1,450,000,000. 

Assuredly  tall  oaks  from  little  acorns  grow. 


CHAPTER  III 
HOW  WAR  GARDENS  HELPED 

EVERY  GARDENER  BECAME  A  SOLDIER  OF  THE  SOIL 

WHAT  the  "three  R's"  mean  to  preparation  for 
a  life  of  peace,  the  three  M's  become  in  the 
conduct  of  war.     These  three  M's  stand  for 
men,  money  and  munitions.     In  its  broadest  sense,  the 
term  munitions  includes  everything  needed  by  an  army, 
and  of  all  an  army's  needs  the  basic  and  most  im- 
portant is  food. 

The  quantities  of  food  required  by  our  army  are 
huge.  Dietitians  estimate  that  the  average  man  needs, 
daily,  food  that  will  furnish  3,500  calories.  The  United 
States  army  ration  allows  4,700  calories  to  each  man, 
and  the  unusual  exertions  demanded  of  our  soldiers  make 
it  quite  necessary  that  they  have  this  generous  allow- 
ance of  food.  With  less  they  might  lack  that  abundant 
supply  of  muscular  and  nervous  energy  upon  which  their 
very  lives  depend. 

Stated  in  terms  of  avoirdupois,  the  United  States 
army  ration  is  slightly  in  excess  of  four  and  a  quarter 
pounds  of  food  a  man  per  diem.  Four  pounds  of  food 
does  not  seem  like  a  great  quantity.  It  allows  each 
soldier  twenty  ounces  of  fresh  beef  a  day,  or  its  equiv- 
alent in  fresh  mutton,  bacon,  fish,  turkey  or  other 
meat;  eighteen  ounces  of  flour  or  bread;  twenty  ounces 
of  potatoes  with  proportionate  amounts  of  other  vege- 


THE  WAR  GARDEN  VICTORIOUS         25 

tables;  3.2  ounces  of  sugar;  2.4  ounces  of  beans  or 
1.6  ounces  of  hominy  or  rice;  and  prunes,  apples, 
peaches,  jam,  milk,  coffee,  butter,  and  so  forth,  in 
smaller  quantities. 

When  these  amounts  are  multiplied  by  a  million,  the 
total  bulks  as  huge  as  the  Rockies.  It  means  4,250,000 
pounds  of  food  daily,  for  seven  days  a  week,  and  for 
fifty-two  weeks  each  year.  To  feed  an  army  of  1,000,000 
men  for  one  month,  according  to  the  quartermaster's 
department  of  the  United  States  army,  there  are  re- 
quired 973,000  pounds  of  butter,  1,000,000  cans  of 
corned  beef,  1,000,000  cans  of  corned-beef  hash, 
2,000,000  cans  of  beef,  2,400,000  pounds  of  coffee, 
3,000,000  pounds  of  sugar,  6,000,000  pounds  of  bacon, 
23,000,000  pounds  of  frozen  beef,  37,500,000  pounds 
of  flour,  and  other  articles  in  proportion. 

As  the  United  States  raised  an  army  of  4,000,000 
men,  the  quantity  of  food  that  had  to  be  provided  was 
four  times  as  great  as  the  amounts  named  or  3,892,000 
pounds  of  butter,  4,000,000  cans  of  corned  beef,  4,000,- 
ooo  cans  of  corned-beef  hash,  8,000,000  cans  of  beef, 
9,600,000  pounds  of  coffee,  12,000,000  pounds  of  sugar, 
24,000,000  pounds  of  bacon,  92,000,000  pounds  of 
frozen  beef,  and  150,000,000  pounds  of  flour,  not  to 
mention  the  "and  so  forths."  This  huge  total  sufficed 
to  feed  our  completed  army  for  one  month  only. 

A  year's  supply  for  this  completed  army  required, 
in  round  numbers,  46,704,000  pounds  of  butter,  48,000,- 
ooo  cans  of  corned  beef,  48,000,000  cans  of  corned- 
beef  hash,  96,000,000  cans  of  beef,  115,200,000  pounds 


26         THE  WAR  GARDEN  VICTORIOUS 

of  coffee,  144,000,000  pounds  of  sugar,  288,000,000 
pounds  of  bacon,  1,104,000,000  pounds  of  frozen  beef, 
and  1,800,000,000  pounds  of  flour. 

So  huge  are  these  figures  that  to  the  average  person 
they  are  meaningless,  but  that  these  army  demands 
constituted  a  terrific  drain  on  our  commercial  food 
supplies  was  evident  to  everybody.  Practically  all  of 
this  food  was  food  diverted  from  its  accustomed  chan- 
nels. Not  an  ounce  of  it  went  to  the  feeding  of  the 
civilian  population  which  formerly  had  practically  all 
of  it.  At  the  same  time,  if  our  allies  were  to  be  saved 
from  utter  collapse  through  hunger,  and  our  own 
country  saved  from  the  plight  of  having  to  carry  on 
the  war  single-handed  and  alone,  it  was  essential  that 
greater  quantities  of  food  be  sent  to  Europe  than  Amer- 
ica had  ever  before  exported.  After  the  war  ended,  and 
it  became  necessary,  in  some  measure,  to  provide  for 
the  population  of  the  enemy  countries,  still  larger  de- 
mands for  food  for  export  were  to  be  expected.  The 
very  causes  that  had  produced  these  conditions  had, 
as  we  have  seen,  so  stripped  the  farms  of  men  that  a 
food  production  commensurate  with  the  needs  of  the 
situation  was  an  impossibility. 

"Those  who  cultivated  the  soil  could  hardly  do 
more  than  they  were  doing,"  said  Luther  Burbank,  a 
member  of  the  National  War  Garden  Commission,  in 
speaking  of  the  matter.  "It  was  becoming  evident 
that  food,  which  before  had  been  taken  as  a  matter  of 
course,  was  in  reality  the  foundation  of  all  life,  all  know- 
ledge, all  progress.  What  could  be  done?  It  became 


THE  WAR  GARDEN  VICTORIOUS        27 

necessary  to  conserve  carefully  what  already  had  been 
produced,  and  then  produce  more.  Agriculture  and 
horticulture  had  not  generally  been  taught  in  the  schools ; 
the  old  hit-or-miss  plan  of  farming  was  all  too  common; 
the  home  garden  was  neglected  and  the  school  garden 
a  novelty.  To  the  call  both  to  conservation  and  to 
increased  production,  the  American  people  have  re- 
sponded nobly.  How  quickly  they  have  changed 
their  attitude,  how  splendidly  they  have  made  good 
by  adapting  themselves  to  the  new  conditions!  When 
the  war  garden  movement  was  started,  the  problem  of 
food  production  was  on  the  way  to  be  solved." 

Here,  then,  was  the  all-impelling,  the  all-important 
reason  back  of  the  home  food  production  movement. 
This  was  the  outstanding  motive  above  all  others  which 
made  the  war  garden  a  thing  not  only  to  be  desired 
but  actually  to  be  demanded.  Our  allies  and  the  neu- 
trals, as  far  as  possible,  as  well  as  our  own  people  and 
our  army,  must  be  fed: — this  was  the  cry  from  the 
tower-top,  this  the  call  of  hungry  peoples  which  had 
to  be  answered.  Our  task  was  Herculean! 

There  was  one  great  difficulty  in  the  road  to  accom- 
plishment: the  problem  of  common  psychology.  It  is 
recorded  that  when  God  called  Moses  to  lead  his  fellows 
forth  from  Egypt,  Moses  replied:  "Who  am  I,  that 
I  should  go  unto  Pharoah,  and  that  I  should  bring 
forth  the  children  of  Israel  out  of  Egypt?"  Even  so 
did  the  average  American  regard  the  appeal  made  to 
him  to  raise  food  and  save  the  world  from  starvation. 
The  difficulty  was  that  the  average  American,  like  the 


28         THE  WAR  GARDEN  VICTORIOUS 

deliverer  of  Israel,  lacked  imagination.  He  could  not 
visualize  the  collective  contributions  of  millions  of  back-t 
yard  and  vacant-lot  gardens.  He  was  like  the  little  girl, 
who,  when  asked  to  save  a  slice  of  bread  to  help  feed 
the  army,  replied:  "Papa,  I  don't  see  any  reason  why  I 
should  save  a  slice  of  bread.  It  can't  feed  an  army." 
Her  father  took  her  down  to  the  harbor  in  New  York 
City  and  showed  her  a  great  transport  at  the  wharf, 
waiting  for  food  to  carry  to  Europe.  He  then  told  her 
that  if  every  little  schoolgirl  in  the  United  States  saved 
a  slice  of  bread  a  day,  their  combined  savings  would 
fill  eight  large  transports  every  week.  Her  blue  eyes 
opened  wide  as  the  great  truth  flashed  upon  her,  and 
after  that  she  didn't  want  to  eat  anything  at  all. 

In  his  nursery  days,  the  average  American  had 
learned  that 

Little  drops  of  water,  little  grains  of  sand, 
Make  the  mighty  ocean  and  the  pleasant  land. 

Unfortunately,  however,  that  infantile  lesson  had 
been  put  away  with  other  childish  things  when  he  be- 
came a  man.  The  task  the  National  War  Garden  Com- 
mission set  itself  was  to  make  the  average  American 
feel  the  full  truth,  the  actual  force,  of  that  childhood 
jingle.  The  truth — the  truth  that  was  to  set  us  free — 
was  striking  enough.  Among  the  garden  records  of  the 
National  War  Garden  Commission  is  the  story  of  a  cer- 
tain garden  in  Pennsylvania,  which  was  very  much  like 
other  American  back-yard  gardens  in  many  respects. 


IN  AN  ITALIAN  GARDEN 

In  New  Haven,  Connecticut,  the  side  lawn  of  a  handsome  home  was  converted  into  a  food 
plot.  In  addition  to  growing  a  lot  of  vegetables,  so  delighted  was  the  owner  that  she  said 
never  again  would  her  family  be  without  the  pleasure  which  this  experience  had  given  them. 


THE  WAR  GARDEN  VICTORIOUS         29 

In  size  it  was  40x40  feet.  The  gardener  kept  a  careful 
record  during  one  entire  year  of  the  quantities  of  food 
produced  in  that  garden.  His  figures  are  as  follows: 

Beets — 25  bunches  Cucumbers — 100 

Carrots — 2  pecks  Celery — 450  stalks 

Radishes — 15  bunches  Rhubarb — 10  bunches 

Rutabagas— -64  Scallions — 12  bunches 

Early  peas — 32  quarts  (pods)  Parsley — used  freely 

Potatoes — 7  pecks  Dried  beans  for  winter  use — 20  quarts 

Cabbage — 20  heads  Peaches,  from  two  trees  in  corner  of 
Cauliflower — 14  heads  garden — 7  baskets 

Tomatoes — 6  baskets  Lettuce — equivalent  of  60  heads 

Bunch  beans — 2>£  pecks  Horseradish — all  desired 

Telephone  peas — 40  quarts  (pods)  Onion  sets — 3  quarts 

Peppers — 9  dozen  Onions  dried — ^  bushel 
Pole  beans — 108  quarts 

If  this  production,  such  as  could  be  had  from  any 
ordinary  back-yard  garden  with  good  soil,  were  reduced 
to  pounds  and  ounces,  it  would  be  found  that  this  one 
yard  had  yielded  considerably  more  than  half  a  ton  of 
foodstuffs.  It  is  reckoned  that  there  are  more  than 
20,000,000  families  in  the  United  States.  If  every 
family  could  have  a  garden,  and  each  garden  could 
yield  half  a  ton  of  food,  the  total  annual  produc- 
tion would  aggregate  10,000,000  tons,  or  almost  twice 
as  much  in  weight  as  we  normally  shipped  to  Europe 
in  a  year  in  pre-war  days.  Of  course  it  was  not  pos- 
sible for  each  of  our  20,000,000  families  to  have  a  gar- 
den, but  with  45  per  cent,  of  our  people  living  in  the 
country  or  in  small  towns,  and  with  such  vast  areas 
of  vacant  lots  in  the  larger  cities,  it  would  be  entirely 
possible  to  have  10,000,000  war  gardens.  These  gar- 
dens, could  they  produce  at  the  rate  of  this  Pennsyl- 
vania garden,  would  yearly  supply  in  weight  as  much 
food  as  before  the  war  we  annually  shipped  to  Europe. 


30         THE  WAR  GARDEN  VICTORIOUS 

Such  were  the  possibilities  of  garden  production  that 
stimulated  the  National  War  Garden  Commission  to 
maximum  effort. 

Of  course,  garden  food  does  not  possess,  pound  for 
pound,  anything  like  the  food  value  of  the  concentrated 
foods  sent  to  our  allies  and  to  our  armies,  but  garden 
food  is  provender,  and  it  is  wholesome  food.  Peas  and 
beans  are  great  meat-conservers ;  potatoes,  both  sweet 
and  white,  important  cereal-savers;  and  a  little  larger 
bulk  of  many  garden  products,  such  as  potatoes,  will 
take  the  place  of  a  smaller  quantity  of  meat  or  other 
concentrated  foods.  To  figure  out  the  exact  food  val- 
ues of  the  total  products  that  might  be  raised  in  our 
gardens  is  of  course  both  impossible  and  unnecessary. 
The  point  is  that  millions  of  pounds  of  food  could  be 
produced  right  in  our  own  yards  and  in  neighboring 
vacant  lots  and  that  by  eating  these  foods  we  should  so 
lessen  the  demand  on  our  commercial  supplies  that 
these  would  be  sufficient  to  meet  the  heavy  demands 
upon  them. 

To  reach  the  entire  population  of  the  United  States, 
to  convince  one  hundred  million  people  of  the  necessity 
of  gardening,  and  to  convince  them  to  the  point  of 
action,  was  such  a  colossal  task  that  the  Commission 
hardly  dared  to  hope  for  the  creation  of  more  than  one 
million  war  gardens  during  the  first  year  of  its  activ- 
ities. Yet  the  estimated  total  was  in  excess  of  3,000,000; 
and  in  1918  a  very  careful  canvass  set  the  number  of 
such  gardens  at  5,285,000. 

What  these  war  gardens  actually  accomplished  to- 


THE  WAR  GARDEN  VICTORIOUS         31 

ward  feeding  the  army  was  shown  by  a  careful  estimate 
as  to  the  amount  of  food  which  they  added  to  the 
nation's  larder.  This  was  reckoned  in  1918  as  having 
a  value  of  $525,000,000.  Taking  into  consideration 
equivalent  food  values,  it  was  figured  on  a  conserva- 
tive basis  that  our  1918  war  gardens  grew  food  equal 
in  body-building  power  to  the  meat  ration  required  by 
an  army  of  1,000,000  men  for  302  days;  the  bread 
ration  for  248  days;  or  the  entire  ration  for  142  days. 
This  wonderful  saving  of  commercial  supplies  made  the 
war-garden  movement  eminently  worth  while  from 
this  standpoint  alone. 

Munitions  represent  only  one  of  the  three  M's. 
Money  is  another.  Money  makes  the  army  as  well  as 
the  mare  go.  The  value  produced  by  home  gardeners 
went  far  to  meet  the  increasing  demands  for  money  due 
to  the  war.  To  realize  the  wonderful  financial  possi- 
bilities of  war  gardening  is  almost  as  difficult  as  to 
grasp  the  possibilities  of  food  production.  The  prod- 
ucts of  the  little  Pennsylvania  garden  already  referred 
to  were  worth,  according  to  the  records  of  the  gardener, 
$63.50.  That  valuation  was  made  at  pre-war  prices. 
The  same  products,  in  1918,  would  have  been  worth 
probably  half  as  much  again,  or  close  to  $100.00.  Even 
if  its  products  were  worth  only  $50.00  that  sum  would 
have  enabled  the  gardener  to  buy,  with  the  money 
saved  by  gardening,  a  Liberty  Bond. 

Suppose  all  our  war  gardens  averaged  as  well,  what 
would  be  the  result?  The  5,285,000  gardens  of  1918 
would  have  yielded  $264,250,000.  Actually,  the  re*- 


32         THE  WAR  GARDEN  VICTORIOUS 

suits  were  almost  do'uble  that  figure,  the  estimated 
value  of  our  war-garden  crops  for  1918  having  been 
$525,000,000!  A  half  billion  dollars!  Enough  to  cover 
the  expenses  of  the  Red  Cross,  the  Y.  M.  C.  A.,  and  all 
other  similar  war-work  agencies  for  a  long  time;  or  to 
build  500  great  ships;  or  to  pay  for  one-twelfth  of  the 
fourth  Liberty  Loan  issue! 

In  thousands  of  cases  his  war  garden  meant  to  its 
owner  the  difference  between  ability  and  inability  to 
subscribe  to  a  war  loan.  There  were  more  than  21,000,- 
ooo  subscribers  to  the  fourth  Liberty  Loan.  The  esti- 
mate of  war-garden  production  means  that  the  money 
saved  through  war  gardening  enabled  at  least  one- 
fourth  of  these  subscribers  to  become  holders  of  their 
country's  war-purpose  bonds. 

Of  the  three  M's  there  yet  remains  the  third — men. 
Just  as  money  saved  through  gardening  can  be  used 
for  the  purchase  of  bonds  instead  of  food,  so  labor  saved 
in  one  field  can  be  shifted  to  another.  Specifically,  men 
released  from  food  handling  were  free  for  service  else- 
where. And  the  name  of  the  men  so  released  through 
war  gardening  is  legion.  The  products  of  the  little 
Pennsylvania  garden  already  discussed,  weighed  in 
excess  of  half  a  ton.  Had  these  products  not  been 
raised  at  home,  it  would  have  been  necessary  to  bring 
their  equivalent  to  the  gardener's  home.  He  has  a 
family  of  three.  Families  of  three  do  not  buy  food  in 
half-ton  lots — seldom  even  in  one-hundred-pound  lots. 
To  put  an  equivalent  amount  of  food  in  his  home,  there- 
fore, would  have  required  many  trips  on  the  part  of  a 


MEDAL  IN  COMMEMORATION  OF  THE  WAR  GARDEN 
In  recognition  of  the  war  time  service  of  the  War  Garden  a  commemora- 
tive medal  was  struck  by  the  National  War  Garden  Commission  for 
presentation  to  the  rulers  of  the  United  States,  England,  France,  Belgium 
and  Italy.  The  illustration  at  the  top  of  this  page  shows  the  obverse 
of  this  medal.  The  lower  picture  is  a  reproduction  of  the  reverse. 


THE  WAR  GARDEN  VICTORIOUS         33 

deliveryman,  certainly  not  less  than  twenty-five.  If 
every  war  gardener  who  made  enough  out  of  his  garden 
to  buy  a  Liberty  Bond  also  saved  his  deliveryman 
twenty-five  trips,  the  total  saving  of  labor  was  enor- 
mous. The  number  of  persons  employed,  before  the 
war,  solely  to  wait  on  other  persons,  was  beyond  belief. 
Soon  after  the  United  States  entered  the  war,  merchants 
began  to  face  a  readjustment  of  their  business.  It  was 
estimated  that  in  New  York  City  alone  simplification  of 
delivery  and  clerk  systems  would  release  100,000  men 
for  service  in  the  army.  In  the  aggregate,  war  gardening 
aided  to  an  incredible  extent  in  this  readjustment. 

Nor  are  these  all  the  benefits  conferred  by  war  gar- 
dening. Nothing  is  more  essential  to  success  in  war 
than  the  creation  and  maintenance  of  an  ardent  patriotic 
spirit.  War  gardening  fostered  this  spirit  by  enabling 
so  many  individuals  not  actually  in  the  army  to  do  some- 
thing tangible  in  the  struggle.  Millions  of  patriots  joined 
the  army  of  the  soil  because  of  their  deep  love  for  their 
country,  and  their  desire  to  help  in  the  hour  of  need. 

Many  of  the  slogans  sent  ringing  throughout  the 
country  by  the  Commission  breathed  the  spirit  of 
America  and  of  democracy.  That  spirit  spoke  from  the 
Commission's  posters  and  other  matter.  War  garden- 
ers were  called  on  by  the  beautiful  figure  of  Liberty  to 
"Sow  the  Seeds  of  Victory."  Another  slogan,  a  clever 
paraphrase  on  the  title  of  a  famous  song,  told  them  to 
"  Keep  the  Home  Soil  Turning. "  West  Virginia  started 
the  message:  "Food  Must  Follow  the  Flag,"  which 
became  a  household  word  throughout  the  United 


34         THE  WAR  GARDEN  VICTORIOUS 

States.  The  Marion  (Indiana)  War  Garden  Associa- 
tion placed  it  squarely  up  to  the  home  food  producers 
in  this  fashion:  "Earn  the  Right  to  Stay  at  Home — 
Plant  a  Garden. "  The  honored  title  of  "Soldier  of 
the  Soil"  gave  the  home  tiller  the  feeling  that  he,  too, 
was  performing  a  service  for  his  country  although  he 
was  not  wearing  the  uniform;  and  when  he  was  informed 
that  "Every  Garden  is  a  Munition  Plant"  he  knew 
that  he  was  helping  the  boys  over  there  to  fight  their 
battles,  for  "The  Seeds  of  Victory  Insure  the  Fruits  of 
Peace."  The  patriotic  spirit  is  contagious  and  the  war 
gardener  helped  mightily  to  spread  it. 

Of  especial  value  to  the  nation  in  its  days  of  need  was 
the  habit  of  thrift  engendered  and  built  up  into  a  com- 
mon trait  by  home  gardening.  Before  the  war,  it  is  esti- 
mated, there  were  only  300,000  bond-buyers  in  the 
United  States.  More  than  21,000,000  people  subscribed 
to  the  fourth  Liberty  Loan.  The  significance  of  that 
fact  is  splendidly  summed  up  in  a  single  sentence  by 
Fred  H.  Goff,  president  of  the  Cleveland  Trust  Com- 
pany and  a  member  of  the  National  War  Garden  Com- 
mission. "A  nation  that  saves,"  says  he,  "is  a  nation 
saved. "  Truly,  war  gardening  is  as  full  of  hidden  bless- 
ings as  the  widow's  cruse  was  of  oil. 


WE  HAVE  A 

War  G  arden 


National  War  Garden 
Commission 

WASHINGTON,    D.  C. 


THE  WAR  GARDENER'S  BOAST 

To  war  gardeners  throughout  the  United  States  the  National  War  Garden  Commission  furnished 

window  hangers,  printed  in   green   to   symbolize  growing  vegetation.      These  were  proudly 

displayed  in  the  front  windows  of  several  million  homes. 


CHAPTER  IV 
TYPES  OF  WAR  GARDENS 

How  DIFFERENT  PEOPLE  PLANNED  TO  PLANT  AND  WIN  THE  WAR 

ON  plaster  and  ash-filled  ground  only  a  few  feet 
above  the  rumbling  subway  in  New  York  City 
was  a  war  garden.  From  this  little  vegetable 
plot  in  Bryant  Park,  where  land  is  valued  at  some- 
thing like  $20,000  a  square  foot,  to  the  tiny  garden 
along  the  railroad  right  of  way  near  the  tops  of  the 
White  Mountains,  is  a  far,  far  cry.  Yet  both  spots  had 
their  war  gardens.  The  one  in  Bryant  Park  was  a 
demonstration  garden,  started  solely  for  educational 
purposes.  Here  representatives  of  the  National  War 
Garden  Commission  preached  the  gospel  of  gardening 
and  freely  gave  helpful  advice  and  garden  primers  to 
passing  inquirers.  On  the  other  hand  the  tiny  garden 
on  the  cloud-capped  slope  of  the  White  Mountains  was 
wholly  utilitarian.  A  patriotic  hand  had  planted  it, 
and  loving  fingers  tended  it,  in  the  hope  that  it  would 
bring  forth,  perhaps,  a  few  dollars'  worth  of  food;  in 
the  belief  that  its  product  would  lessen,  though  ever 
so  little,  the  pressure  on  our  commercial  food  supplies, 
from  which  alone  our  allies  could  draw  sustenance. 

The  same  spirit  of  helpfulness,  of  readiness  to  "do 
one's  bit"  animated  countless  other  Americans.  So 
the  war  garden  was  found  in  tiny  clearings  beside  the 

35 


36         THE  WAR  GARDEN  VICTORIOUS 

logging  camps  of  Louisiana,  in  irrigated  plots  among 
the  arid  sands  of  New  Mexico,  in  the  rugged  iron  lands 
of  Minnesota,  and  on  the  open,  fertile  stretches  of 

the  Middle  West.  Even 
the  lighthouse-keeper  at 
Santa  Cruz,  California, 
planted  a  little  garden 
under  the  shadow  of  his 
protecting  shaft.  From 
coast  to  coast,  and  from 
lake  to  gulf,  little  areas 
that  had  been  barren  as 
the  desert  suddenly  blos- 

Victory  gardens  produce  dollars  somed  like  the  TOSC.      Be- 

hind each  of  these  innumerable  gardens  was  a  heart 
animated  by  the  desire  to  serve  God  and  country. 

When  the  National 
War  Garden  Commission 
sent  forth  the  slogan 
"Plan  to  Plant  and  Win 
the  War,"  the  majority 
of  gardens  started  in  re- 
sponse were  of  the  indi- 
vidual type.  Like  stars 
in  a  mighty  flag,  they  dot- 
ted the  rolling  landscape 
from  ocean  to  ocean. 
There  were  few  town  and  village  homes  that  did  not  have 
some  space  available  for  war  gardening.  Even  in  densely 
populated  cities,  a  goodly  proportion  of  the  inhabi- 


There  is  no  distinctive  type  of  victory 
gardener 


THE  WAR  GARDEN  VICTORIOUS 


37 


tants  each  had  at  command  at  least  a  few  square  feet 
that  could  be  cultivated.  And  urban  dwellers  by  the 
hundred  thousands  found  vacant  lots  near  their  homes 
which  could  be  utilized  for  food  production.  This  great 
host  of  individuals,  each  working  like  his  fellows  for  a 
common  purpose,  carried 
on  what,  in  the  aggre- 
gate, was  a  vast  farming 
operation. 

In  no  previous  war  did 
women  play  so  great  a 
part  as  they  did  in  the 
world  war.  Not  only  did 
hosts  of  them  make  mu- 
nitions in  factories,  but 

Other     hosts     joined     the       Draw  on  your  back-yard  type  of  bank 

men  in  the  production  of  that  other  sort  of  munitions — 
the  kind  that  grows  in  gardens.  With  the  women  who 
served  as  nurses,  ambulance  drivers,  canteen  helpers, 
and  munition  makers,  should  also  be  ranked  the  women 
gardeners.  In  thousands  of  instances- women  gardeners 
cultivated  entirely,  even  to  the  extent  of  doing  the  dig- 
ging, the  home  food  plot,  while  in  thousands  of  other 
instances  they  shared  with  the  men  the  task  of  caring 
for  the  war  gardens. 

Thousands  of  letters  have  come  to  the  National  War 
Garden  Commission  from  women  gardeners.  In  order 
that  the  fine  service  rendered  by  such  women  may  not 
be  forgotten,  some  of  these  communications  are  in- 
cluded in  this  record.  A  letter  from  Mrs.  T.  J.  Ulery, 


THE  WAR  GARDEN  VICTORIOUS 


of  Seattle,  Washington,  whose  husband  wore  his 
country's  uniform,  well  shows  the  spirit  that  animated 
these  women  gardeners: 

"Thanks  for  the  war  vegetable  gardening  booklet 
you  sent  me  in  the  spring,"  she  says.  "My  husband  is 
in  the  navy  and  I  have  two  small  babies,  but  that  did 

not  keep  me  from  raising 
a  garden.  We  have  a 
plot  fifty  by  two  hundred 
feet,  and  every  inch  is  in 
something.  I  wish  you 
could  see  it.  I  weigh 
ninety-eight  pounds  but  I 
am  going  to  do  my  bit. 
Now  I  wish  you  would 
send  me  your  home  can- 

This  type  of  green  goods  will  cure  the  blues     ning    and    drying    book." 

From  Mrs.G.P.Dutcher,  of  Arlington,  Massachusetts, 
came  this  other  typical  communication :  "  I  was  seventy- 
eight  years  old  on  March  thirty-first.  I  expect  to  raise 
what  beans  I  need  for  a  family  of  three  for  the  next 
year.  I  did  it  last  year  and  did  all  my  own  planting." 

We  see  the  significance  and  worth  of  this  woman's 
service  when  we  realize  that  a  day's  rations  for  one 
million  United  States  soldiers  includes  75,000  pounds 
of  beans,  and  that  we  raised  an  army  of  approximately 
four  million  men!  This  enormous  demand  for  beans 
had  to  be  met  from  commercial  supplies  that  could 
be  increased,  because  of  labor  shortage,  only  slightly 
above  the  pre-war  production.  So  we  had  the  army 


THE  WAR  GARDEN  VICTORIOUS 


39 


ffat 


An  office  type  of  victory  garden 


bidding  against  the  civilian  population,  with  the  result- 
ant tremendous  increase  in  price.  Assuredly  this  old  lady 
was  doing  her  share  toward  remedying  the  situation. 
And  that  is  exactly  what 
was  done  by  the  cultiva- 
tor of  every  war  garden. 
Few  of  the  women  gar- 
deners had  reached  their 
allotted  three  score  years 
and  ten.  Most  of  our 
women  gardeners  were 
younger,  and  among  these 
younger  women  soldiers 
of  the  soil  none  performed 
a  more  interesting  or  val- 
uable service  than  the  eight  school  teachers  and  office 
workers  who  ventured,  like  the  pioneers  of  old,  into  a  new 

country,  blazing  the  way 
for  those  who  should  come 
after  them.  Their  chosen 
field  of  garden  effort  was 
the  raising  of  vegetables 
for  a  summer  hotel. 

Up  at  the  Dixville 
Notch,  in  the  White 
Mountains  in  northern 
New  Hampshire,  is  a  mag- 

Suit  your  type  of  garden  to  your  job         nificent    Summer    hotel, 

The  Balsams.     It  was  customary  to  ship  in  from  a 
considerable  distance  the  bulk  of  its  vegetable  supply. 


THE  WAR  GARDEN  VICTORIOUS 


Where  there's  a  will  there's  a  victory 
garden  type 


Last  summer  the  eight  young  women  referred  to  culti- 
vated a  three-acre  garden  at  Dixville  Notch,  on  the 
property  of  the  hotel  corporation.  They  lived  in  one 

of  the  company's  attrac- 
tive little  houses  which 
looks  out  over  a  great  ex- 
panse of  country.  From 
Brooklyn,  New  York, 
Lakewood,  New  Jersey, 
Rockland,  Maine,  and 
Keene,  New  Hampshire, 
came  these  young  women 
farmers.  They  were  farm- 
ers in  more  than  name; 
for  in  addition  to  culti- 
vating their  large  vegetable  garden,  they  found  time  to 
assist  the  neighboring  men  farmers  in  making  hay,  culti- 
vating potatoes,  and  per- 
forming other  farm  labor. 
The  desire  to  serve,  not 
the  wish  to  have  a  good 
time,  led  these  young 
women  to  engage  in  this 
work;  and  so  successfully 
did  they  perform  their 
tasks  that  the  hotel  man- 
agement promptly  ar- 
ranged tO  Continue  and  Put  your  heart  into  your  own 

expand  the  work  in  future  years.  Thus,  in  addition  to 
upbuilding  themselves  physically  in  the  most  gratify- 


THE  WAR  GARDEN  VICTORIOUS 


ing  way,  these  young  women  opened  the  way  for 
others  of  their  sex  to  perform  service  at  once  essential 
and  useful.  How  useful  may  be  judged  when  we  rea- 
lize that  but  for  their  work  it  would  have  been  neces- 
sary to  haul  hundreds  of  bushels  of  garden-stuff  long 
distances  over  the  steep  mountain  grades.  The  car- 
space  and  fuel  thus  saved 
were  applied  to  the  haul- 
ing of  shells  and  cannon 
and  other  supplies  that 
our  soldiers  so  much 
needed.  If  "they  also 
serve  who  only  stand  and 
wait,"  how  much  greater 
is  the  service  of  those 
who  labor  while  they  wait. 

Since  the  labor  of  these  Eveiy  ^Pe  can  have  smooth  sailins 
young  women  marks  a  new  phase  of  food  production, 
in  this  country,  a  phase  that  is  certain  to  appeal  more 
and  more  to  tired  school  teachers,  clerks,  and  other  in- 
door workers,  it  may  not  be  amiss  to  tell  in  detail  of 
the  life  of  these  girls  at  Dixville  Notch. 

Their  home  was  in  a  cozy  little  cottage,  from  the 
windows  of  which  one  could  look  off  in  any  direction 
on  most  beautiful  mountain  scenery.  It  was  situated 
only  a  few  miles  south  of  the  Canadian  border,  in  a 
region  whose  towering  mountains  are  pine-clad  and 
gemmed  with  clear,  cool  lakes  and  embroidered  with 
foaming  mountain  brooks.  The  girls  received  regular 
monthly  wages  from  the  hotel,  but  provided  their  own 


THE  WAR  GARDEN  VICTORIOUS 


meals,  with  the  privilege,  however,  of  purchasing  supplies 
from  the  hotel  at  favorable  rates.  Two  at  a  time  they 
kept  house,  while  the  other  six  looked  after  the  gardens. 
None  of  these  girls  had  had  any  previous  experience 
worth  mentioning  in  the  cultivation  of  the  soil.  Yet 
they  made  very  rapid  progress  in  the  art  of  gardening. 

Their  success  was  un- 
doubtedly due  to  the  fact 
that  they  stuck  to  a  few 
staple  crops  and  did  not 
attempt  too  diversified 
gardening.  They  raised 
peas,  lettuce,  radishes, 
carrots,  beans,  and  other 
common  vegetables.  Upon 
beginning  their  work  they 

A  type  of  victory  garden  to  brag  about       received  instructions  f  rom 

the  hotel  farmer,  Henry  Bemis,  who  looks  after  some 
of  the  larger  tracts  of  land  owned  by  the  hotel  manage- 
ment, which  are  given  over  almost  exclusively  to  the 
raising  of  hay  for  the  dairies.  Such  instruction  was 
not  long  necessary,  however,  as  the  young  women 
farmers  speedily  acquired  considerable  skill. 

Even  gardening  and  haying  did  not  occupy  all  their 
time.  One  rainy  day,  when  no  gardening  could  be  done 
they  went  to  a  neighboring  farm  where  there  were 
several  thousand  bushels  of  potatoes  which  had  begun 
to  sprout.  The  visitors  started  " sprouting"  with  a 
will  and  at  the  end  of  the  day  had  averaged  twenty- 
five  bushels  each.  They  were  told  that  ten  bushels  had 


THE  WAR  GARDEN  VICTORIOUS 


43 


always  been  regarded  as  a  fair  day's  "sprout."  They 
continued  at  this  task  until  the  entire  lot  of  potatoes 
was  finished.  Then  they  assisted  other  farmers  whose 
potatoes  were  sprouting; 
for  labor  had  become  as 
scarce  on  New  Hamp- 
shire farms  as  it  was  on 
farms  everywhere  else. 

Thus  these  women  not 
only  blazed  a  trail  for 
their  sisters,  but  proved 
what  thousands  of  other 
women  are  proving  in  in- 
dustry  that  Woman  not  The  community  type  of  victory  garden 

only  is  not  an  inferior  workman,  but  that  her  nervous 
make-up  enables  her  to  work  faster  than  man.    These 

^  women  gardeners  did  their 
•**1  share  in  the  fight  for  free- 
-^  ^  dom — not  merely  that  poli- 
tical equality forwhich  men 
and  women  struggled  on 
the  fields  of  Europe,  but 
that  greater  freedom,  hu- 
man equality.  Even  to 
that  cause  has  the  war  gar- 
den contributed  materially. 
If  the  work  of  these 
young  women  proved  anything,  it  was  that  in  union 
there  is  strength.  The  strength  that  comes  from  union 
it  was  found  advantageous  to  utilize  in  many  another 


The  sun  shines  for  all  types  of  garden 


44 


THE  WAR  GARDEN  VICTORIOUS 


war  garden,  by  operating  it  on  the  community  plan. 
Instead  of  allowing  each  gardener  to  till  his  own  land, 
it  was  better,  where  possible,  to  have  a  large  area  prop- 
erly plowed  and  har- 
rowed and  then  allow  the 
gardener  to  care  for  his 
individual  plot.  The  ad- 
vantages of  such  com- 
munity action  proved 
great.  The  land  was 

y  (flj[     uniformly    and    properly 
'Kj-jy^Q3       £m3r     prepared    and    at    small 

•  expense.     Community 

ic  crowded  city  has  many  types  gardening  made  for  both 

better  gardens  and  better  communities,  for  the  spirit  of 
emulation  at  once  led  each  gardener  to  do  his  best,  while 
common  toil  for  a  com- 
mon end  made  for  better 
understanding  and  better 
acquaintanceship;  and 
sympathetic  understand- 
ing is  the  rock  upon  which 
democracy  is  founded. 

Much  of  the  gardening 
done  by  employes  of  facto- 
ries and  business  houses 
was  of  the  community  sort.  The  well-worked  ^e  involves  no  doubt 
Unused  tracts  of  land  lying  near  mill  or  shop,  and  not 
needed  for  business  purposes,  were  divided  among  em- 
ployes for  gardening,  after  being  properly  plowed  and 


THE  WAR  GARDEN  VICTORIOUS         45 

harrowed.  Often  it  happened  that  the  land  available 
would  not  accommodate  all  the  men  applying  for  plots, 
and  in  such  cases  employers  frequently  leased  additional 
near-by  lands  and  turned  them  over  to  their  employes. 
The  mutual  interests  so  engendered  created  a  more 
friendly  feeling  of  cooperation  not  only  among  the  men 
themselves,  but  also  between  the  management  and  the 
employes.  This  was  particularly  true  where,  as  hap- 
pened in  many  cases,  the  heads  of  large  concerns  be- 
came fellow-gardeners  with  their  employes.  Burns  has 
told  us  the  secret  of  democracy  in  a  single  sentence: 
"A  man's  a  man  for  a'  that!"  When  men  get  together 
and  work  together  for  a  common  end,  they  learn  the 
fundamental  lesson  of  democracy.  Thus  the  commu- 
nity war  gardening  which  sprang  up  in  so  many  parts 
of  the  land  accomplished  more,  far  more,  than  the  pro- 
duction of  so  much  provender,  useful  as  that  strictly 
utilitarian  end  undoubtedly  was.  Unquestionably, 
community  gardening  will  continue.  It  will  be  the 
peace-time  descendant  of  the  war  garden. 


CHAPTER  V 
UNCLE  SAM'S  FIRST  WAR  GARDEN 

HOW  THE    BOYS   AT  CAMP   DlX  WENT  OVER  THE   To? 

WITH  the  mention  of  the  word  "war"  there  im- 
mediately flashes  across  the  mind  a  vision  of 
long  lines  of  soldiers  marching  through  streets 
crowded  with  flag-waving  civilians;  or  of  those  same 
long  lines  drilling,  wheeling,  and  maneuvering  on  the 
camp  parade-ground;  or  of  stern-taced  fighters  with 
bayonets  fixed  charging  across  a  smoke-clouded  field 
toward  the  enemy's  positions.  It  was  most  appropriate 
and  fitting,  therefore,  that  the  term  "war  garden" 
should  come  to  be  associated  with  actual  soldiers. 

It  was  at  Camp  Dix,  New  Jersey,  that  the  first  sure- 
enough  war  garden  was  planted.  At  that  big  army 
cantonment  there  was  begun  the  first  big  undertaking 
in  the  United  States  whereby  the  American  army 
started  to  help  feed  itself. 

Early  in  the  spring  of  1918  the  National  War  Garden 
Commission,  cooperating  with  the  conservation  and 
reclamation  division  of  the  Quartermaster-General's 
office,  effected  the  plans  which  promptly  led  to  the  plant- 
ing of  a  four-hundred-acre  war  garden  at  Camp  Dix, 
that  city  of  48,000  or  more  soldiers  where  men  were 
being  prepared  for  overseas  duty.  This  was  a  demon- 
stration garden  which  was  not  only  the  largest  but  also 

the  most  picturesque  the  country  had  seen.    It  was  not 
46 


>-v  •>  ;  v;,v:      • 
4  ^•'A 

I  I 


[E  WAR  GARDEN  VICTORIOUS         47 

only  great  in  size,  but  in  the  consequences  that  were 
to  come  from  it.  This  important  innovation  in  methods 
of  supplying  the  quartermaster's  store  with  part  of  the 
food  needed,  not  only  had  the  backing  of  the  officers  in 
charge,  but  also  received  the  hearty  commendation  of 
the  Secretary  of  War.  It  proved  of  value  in  many  ways. 

At  practically  all  the  army  camps,  there  were  con- 
siderable amounts  of  land  not  required  for  actual  mil- 
itary purposes.  These  plots  varied  from  a  few  hundred 
to  several  thousand  acres.  There  was,  however,  no 
fund  available  under  the  War  Department  or  army 
appropriations  which  could  be  used  for  the  purpose  of 
placing  this  land  under  cultivation  and  carrying  on 
the  work. 

At  Camp  Dix  there  were  400  acres  inside  the  reser- 
vation which  could  be  immediately  utilized  for  food 
production.  Colctoel  J.  S.  Fair,  assistant  to  the  Acting 
Quatermaster-General,  and  head  of  the  conservation 
and  reclamation  division,  helped  to  work  out  and  gave 
his  active  support  to  the  plan  of  planting  a  garden  at 
this  place.  When  it  was  found  that  the  land  could  be 
used  and  that  Lieutenant-Colonel  Edmond  Tompkins, 
then  Camp  Quartermaster,  had  the  men  available,  the 
National  War  Garden  Commission  secured  nine  big 
motor-trucks  and  rushed  over  from  Philadelphia,  thirty 
miles  distant,  thirty  plows  and  other  garden  tools, 
seeds,  fertilizer,  and  other  needed  material.  The  final 
arrangements  were  completed  on  one  day,  and  on  the 
following  day  the  supplies  were  on  hand. 

The    Commission's    demonstration   war   garden    at 


48         THE  WAR  GARDEN  VICTORIOUS 

Camp  Dix  was  a  success  from  the  start.  It  furnished  an 
inspiration  and  gave  impetus  to  the  work  all  over  the 
United  States;  and  soon  similar  plots  growing  "Food 
F.  O.  B.  the  Mess  Tent  Door"  were  under  way  in  a 
number  of  other  camps.  Thousands  of  war  gardeners 
redoubled  their  efforts  because  of  the  knowledge  that  the 
men  in  the  American  army  were  doing  similar  patriotic 
work.  "Over  the  Top  with  the  Boys  at  Camp  Dix!" 
became  a  new  slogan  which  aroused  genuine  enthusi- 
asm and  put  new  spirit  into  the  back-yard  and  vacant- 
lot  tillage. 

After  the  Commission  had  provided  the  means  for 
starting  the  project,  Lieutenant-Colonel  Tompkins 
placed  it  in  the  hands  of  Captain  E.  V.  Champlin,  con- 
servation and  reclamation  Offficer  of  the  camp,  and  the 
latter  selected  as  farm  officer  Lieutenant  John  F.  Bon- 
ner,  an  energetic  young  officer  who  was  a  graduate  of 
an  agricultural  college  and  who  had  also  enjoyed  a 
practical  farming  experience. 

Major-General  Hugh  L.  Scott,  commanding  officer 
at  Camp  Dix,  took  a  keen  personal  interest  in  the  proj- 
ect. He  made  several  trips  of  inspection  over  the 
gardens,  accompanied  on  two  of  these  occasions  by 
Mrs.  Scott,  to  see  how  the  work  was  progressing  and 
to  encourage  the  young  officers  in  charge.  He  expressed 
his  appreciation  to  Captain  Champlin  and  to  Lieutenant 
Bonner,  actively  in  charge  of  the  farm  enterprise, 
and  to  their  assistants,  for  the  excellent  results  they 
were  obtaining.  His  interest  caused  the  boys  to  work 
with  an  added  will. 


THE  WAR  GARDEN  VICTORIOUS         49 

One  hundred  and  forty  acres  were  planted  to  pota- 
toes, both  early  and  late  varieties;  seventy  acres  to 
beans;  forty  to  corn;  twelve  to  beets;  twelve  to  onions; 
eight  to  cucumbers;  five  to  tomatoes;  one  to  cabbage; 
and  other  areas  to  a  variety  of  vegetables.  The  land 
on  which  the  camp  was  located  had  been  farms,  on 
which  there  were  a  number  of  orchards.  These  were 
cared  for  and  the  fruit  gathered.  In  addition,  about 
three  hundred  tons  of  hay  were  harvested.  The  garden 
even  included  an  acre  of  broom-corn,  which  the  supply 
officer  in  charge  of  purchasing  brooms  figured  saved 
many  a  dollar.  The  boys,  however,  maintained  that 
their  reward  from  this  particular  corner  of  the  garden 
came  from  the  help  rendered  in  "  sweeping  on  to  Berlin." 

Aside  from  the  food  produced,  the  Camp  Dix  war 
garden  was  of  benefit  in  other  ways.  It  afforded  healthful 
outdoor  work  for  convalescents  and  other  men  who 
were  not  physically  fit  for  active  military  training, 
but  who  after  a  few  weeks  or  months  of  this  exercise 
were  able  to  go  back  into  the  fighting  ranks.  Colonel 
F.  B.  Beauchamp,  inspector  of  the  southern  command 
of  the  British  army,  who  had  come  to  the  United 
States  on  a  tour  of  inspection  of  the  camps  here,  pointed 
out  what  this  form  of  work  was  accomplishing  for  many 
men  in  the  British  army,  and  how  thousands  of  them 
were  being  so  benefited  by  the  regular  living  in  the 
camps  and  the  life  in  the  open  that  they  were  able  to 
return  to  service  on  the  battle-field. 

In  addition  to  using  convalescents  and  men  not 
physically  capable  of  service  overseas  the  camp  garden 


50         THE  WAR  GARDEN  VICTORIOUS 

afforded  opportunity  for  putting  "conscientious  ob- 
jectors" and  alien  enemies  to  work  at  some  useful  non- 
combatant  form  of  labor.  Among  the  first  150  men 
assigned  to  the  war-garden  work  at  Camp  Dix  were  a 
number  of  Germans  and  Austrians,  two  Turks,  and 
representatives  of  other  nationalities.  Drafted  men  of 
this  sort,  having  declared  themselves  unwilling  to  take 
up  arms  against  their  own  countrymen,  were  almost 
without  exception  happy  and  contented  in  their  work 
as  food  producers.  In  some  cases  alien  prisoners  were 
transported  to  army  camps  to  till  the  gardens.  The 
first  lot  was  sent  from  Fort  Oglethorpe,  Georgia,  to 
Camp  Devens,  Massachusetts,  for  this  purpose.  At  the 
camp,  under  guard,  they  cultivated  a  war  garden  of 
ninety  acres.  There  were  one  hundred  of  these  pris- 
oners, most  of  whom  had  been  taken  from  interned 
German  vessels. 

As  a  result  of  the. immediate  success  of  the  Camp  Dix 
project,  plans  were  made  foij  greatly  extending  this 
form  of  war  gardening  in  1919.  The  work  had  proved 
its  worth  as  an  adjunct  to  army  life.  A  number  of 
military  men  who  had  not  approved  of  the  plan  at  its 
inception  were  converted  by  the  excellence  of  the  re- 
sults obtained  and  gave  it  their  support.  The  ex- 
perience gained  in  the  first  year,  coupled  with  the 
greater  demand  which  it  was  known  that  there  would 
be  for  food,  made  it  desirable  that  this  scheme  be 
carried  out  on  a  broad  scale.  It  was  realized  that  it 
would  furnish  much  relief  in  supplying  the  army  and 
the  nation  with  food. 


Copyright  Western  Newspaper  Union. 

GATHERING  THE  POTATOES 

This  staple  article  formed  the  principal  crop  from  the  4OO-acre  war  garden  which  was  inaugu- 
rated at  Camp  Dix,  New  Jersey,  by  the  National  War  Garden  Commission  in  cooperation  with 
the  Quartermaster  General's  Office  of  the  army.  More  than  5,000  bushels  of  the  tubers  were  grown. 


THE  WAR  GARDEN  VICTORIOUS         51 

Shortly  after  the  Camp  Dix  war  garden  was  started, 
Secretary  Baker  gave  the  undertaking  his  hearty  en- 
dorsement in  the  following  letter  addressed  to  the 
National  War  Garden  Commission: 

The  War  Department  finds  much  satisfaction  in  the 
creation  of  war  gardens  at  various  army  camps  by  the 
Conservation  and  Reclamation  Division  of  the  Quarter- 
master-General's office.  Food  production  at  these 
camps  has  been  the  subject  of  some  concern  with  the 
Department.  The  large  areas  of  tillable  land  within 
many  of  the  military  reservations  have  been  regarded 
as  offering  potential  food  production  on  a  large  scale, 
and  I  feel  that  the  army  is  to  be  congratulated  that  the 
utilization  of  this  space  has  now  taken  concrete  form. 

Camp  war  gardens  will  serve  more  than  one  useful 
purpose.  The  production  of  food  at  the  mess  door  is 
of  great  importance  in  that  it  not  only  lessens  the  army's 
demand  on  the  usual  sources  of  supply  but  eliminates 
transportation  as  well. 

To  the  National  War  Garden  Commission  I  extend 
the  thanks  of  the  Department  for  its  quick  response  to 
the  appeal  of  the  Quartermaster-General's  office  for 
cooperation.  Not  confining  itself  to.  mere  compliance 
with  the  letter  of  the  request,  the  Commission  entered 
fully  into  its  spirit.  At  a  time  when  funds  were  not 
available  through  Government  channels  the  Commis- 
sion voluntarily  provided  seed,  fertilizers,  and  equip- 
ment which  made  possible  the  establishment  of  a  war 
garden  of  300  acres  or  more  at  Camp  Dix.  For  this 
generous  contribution  and  for  swift  action  to  overcome 
the  handicap  of  a  late  start  I  take  pleasure  in  making 
this  acknowledgment  and  in  expressing  the  hope  that 
the  Camp  Dix  war  garden  of  the  National  War  Garden 
Commission  will  prove  an  unqualified  success. 


52         THE  WAR  GARDEN  VICTORIOUS 

Thus,  in  teeming  army  camps  and  on  isolated  moun- 
tain-tops, on  the  wide  reaches  of  the  prairies  and  in 
sun-splashed  openings  in  the  dusky  forests;  beside 
roaring  factories  and  in  sequestered  nooks  on  which 
deer  and  bear  peer  shyly  from  near-by  leafy  coverts, 
there  have  sprung  up  innumerable  war  gardens.  In 
riding  across  the  country  one  sees  them  beside  the  rail- 
road right  of  way,  in  back  yards,  small  and  great,  on 
lawns  and  in  open  fields,  in  every  conceivable  place 
and  of  every  imaginable  size — sees  these  living  emblems 
that  tell,  as  truly  as  the  tiny  Liberty  Loan  button  on 
the  coat-lapel,  where  the  owner  stands  and  what  he 
stands  for,  because  a  war  garden  is  a  service  badge 
of  living  green. 


As 


Copyright  Western  Newspaper  Union 

GOING  OUT  TO   MEET  THE   CROP 

"the  man  who  feeds  the  army"  Col.  J.  W.  Mclntosh,  chief  of  subsistence,  was  deeply  interested 

in  the  demonstration  war  garden  made  by  the  soldiers  at  Camp  Dix.     His  interest  in  the 

food  supply  prompted  him  to  go  into  the  fields  at  Camp  Dix  and  the  camera 

caught  him  as  he  helped  camp  Quartermaster  Tompkins  pick 

tomatoes.     Col.  Mclntosh  is  at  the  left. 


CHAPTER  VI 
HOW  BIG  BUSINESS  HELPED 

ORGANIZED  EFFORT  TO  CAN  THE  KAISER 

LIKE  that  young  man  of  great  possessions  who 
came  to  Christ,   inquiring,    "What   shall   I   do 
to  be  saved?"  hundreds  of  men  who  possessed 
or  represented  immense  wealth,  captains  of  industry 
and  leaders  of  big  business,  came  forward  in  this  pres- 
ent-day  struggle   against   pharisaism   and   demanded: 
"What  can  we  do  to  help?"    In  their  desire  to  back 
up  the  government,  they  were  ready  to  do  anything 
possible  to  increase  the  efficiency  of  either  their  works 
or  their  workers. 

Even  before  the  war  began,  a  few  manufacturing 
concerns  had  started  community  gardening  among 
their  employes,  though  the  number  of  such  enterprises 
was  small.  Once  the  war-time  need  of  food  was  pointed 
out,  however,  business  and  industrial  plants  in  every 
part  of  the  country  organized  their  men  for  garden 
production. 

Happiness  has  been  defined  as  a  by-product  of  labor. 
Straightway  the  concern  engaged  in  the  war-garden 
movement  found  that  it,  too,  had  a  valuable  by-prod- 
uct, and  that  was  increased  efficiency  among  the 
workers.  It  was  not  alone  through  the  addition  of 
certain  amounts  of  food  products  to  the  nation's  sup- 
plies that  war  gardening  proved  valuable.  It  reacted 

53 


54         THE  WAR  GARDEN  VICTORIOUS 

on  the  spirit  of  the  workers  themselves.  It  built  up 
a  feeling  of  good-fellowship  not  previously  existing. 
It  engendered  a  spirit  of  cooperation  that  carried  over 
into  the  work  of  the  shop.  It  created  that  intangible 
and  invaluable  thing,  esprit  de  corps.  It  was  produc- 
tive of  many  good  results  throughout  entire  communi- 
ties, which  were  reflected  in  the  general  financial  and 
social  conditions  within  those  communities. 

No  less  marked  were  the  gains  from  the  employers' 
point  of  view.  The  contented  workman  is  the  efficient 
workman;  and  gardening,  by  providing  better  food  than 
can  be  had  in  the  markets,  and  by  virtually  adding 
to  the  worker's  income,  makes  him  more  contented. 
Money  that  otherwise  would  have  to  be  spent  for  lood 
can  be  used  for  the  purchase  of  those  small  comforts 
and  luxuries  that  make  for  added  happiness  in  the  home. 

Of  great  worth,  too,  is  the  recreational  value  of 
gardening.  The  toiler  in  a  noisy  mill,  or  the  worker 
in  a  smoky  forge  or  factory  can  find  no  avocation, 
no  recreation,  that  will  build  him  up  physically  and 
refresh  his  energies  as  will  the  cultivation  of  a  plot  of 
ground. 

Unexpectedly  enough,  also,  war  gardening  resulted  in 
a  lessening  of  the  labor  turnover.  One  striking  testi- 
monial on  this  latter  point  was  contained  in  a  report  to 
the  Commission  from  a  busy  manufacturing  city  in  the 
Middle  West.  "Workers  here,"  said  this  report,  "re- 
fused to  leave  the  city  to  take  work  at  higher  wages 
elsewhere  because  they  had  planted  fine  war  gardens 
and  were  so  proud  of  them  they  would  not  leave  them. " 


THE  WAR  GARDEN  VICTORIOUS         55 

Moreover,  the  knowledge  that  his  employer  is  inter- 
ested in  his  welfare  inevitably  creates  a  kindlier  feel- 
ing on  the  part  of  an  employe  toward  his  employer. 
When  officials  of  large  concerns  worked  side  by  side  with 
their  men  in  the  factory  gardens,  as  many  far-seeing 
managers  did,  a  sympathetic  understanding  sprang  up 
that  could  have  been  created  in  scarcely  any  other 
way.  War  gardening  gave  opportunity  for  the  "per- 
sonal touch"  which  manufacturing  on  a  large  scale 
and  collective  bargaining  have  almost  eliminated  from 
modern  industry. 

Perhaps  these  things  can  best  be  made  clear  by 
quoting  a  captain  of  industry.  Speaking  not  only  for 
himself,  but  also  for  other  leaders  of  "big  business," 
the  superintendent  of  Foster,  Merriam  &  Company,  of 
Meriden,  Connecticut,  wrote  as  follows  to  the  National 
War  Garden  Commission,  after  war  gardening  had  been 
tried  out  for  a  year  at  his  plant: 

Besides  the  material  gain,  the  garden  work  promoted 
a  fine  spirit  of  democracy  and  fellowship  among  the 
men.  Everybody,  from  the  president  to  the  humblest 
employe,  had  a  garden  plot.  And  officers  and  employes, 
working  together  as  they  did,  fourid  mutual  interests 
and  fellowship  there.  The  employes  took  a  great  deal 
of  interest  in  the  work  and  kept  the  entire  ten  acres  in 
perfect  shape,  free  from  weeds,  and  well  cared  for  at  all 
times.  Owing  to  the  interest  manifested  and  the  good 
results  obtained,  it  will  be  necessary  to  secure  additional 
land  next  year. 

Among  the  large  companies  which  helped  their  men 
in  this  way  was  the  Carnegie  Steel  Company.  Here  is 


56          THE  WAR  GARDEN  VICTORIOUS 

what  the  superintendent  of  one  of  the  Carnegie  plants 
wrote  the  National  War  Garden  Commission: 

The  plots  were  taken  by  men  in  all  classes  of  employ- 
ment. Laborers,  skilled  operators,  clerks,  and  execu- 
tives— a  large  number  of  them  without  previous  experi- 
ence— went  into  the  work.  A  great  variety  of  produce 
was  raised.  Much  spirit  and  rivalry  developed  among 
the  gardeners,  this  being  increased  by  the  offer  of  prizes 
for  the  best  gardens.  In  spite  of  the  fact  that  the  river 
twice  flooded  part  of  the  gardens  during  the  growing 
season,  two  of  the  prizes  were  taken  by  workers  in  the 
flooded  areas.  The  general  average  of  the  gardens  was 
above  eighty  per  cent.,  and  thirteen  of  them  above 
eighty-four  per  cent.  Only  one  was  adjudged  a  failure. 
The  committee  of  judges  was  compelled  to  revisit  the 
gardens  twice  after  the  first  marking  in  order  to  decide 
on  the  winners,  and  even  then  had  to  place  several  of 
them  on  a  par. 

The  gardens  were  not  only  an  assistance  to  livelihood 
and  a  decided  profit  to  the  average  worker,  but  were 
also  an  inspiration  and  fascination,  as  well  as  a  means 
of  pleasure  and  healthful  education  and  exercise. 

From  the  rock-bound  coasts  of  New  England  to  the 
far-flung  shores  of  the  Pacific,  the  war  gardens  of  the 
workers  in  industry  stretched  in  an  almost  unbroken 
line.  The  lumber  camps  of  Washington  and  Oregon 
and  the  mining  settlements  of  Arizona  boasted  their 
war  gardens.  The  iron,  cement  and  motor-car  makers 
of  the  Middle  West  had  their  garden  plots.  The  cop- 
per regions  of  Michigan,  the  shipyards  of  Texas,  and  the 
roaring  mills  of  the  East,  all  beheld  the  sudden  up- 
springing  of  great  gardens. 


THE  WAR  GARDEN  VICTORIOUS         57 

"Our  purpose  is  to  encourage  the  raising  of  fresh 
vegetables  at  the  mills  and  logging  camps  of  this  state 
and  Oregon  where  employes  are  engaged  in  the  pro- 
duction of  essential  war  material  for  shipping  and  air- 
craft purposes,"  was  the  inspiring  word  from  Robert 
B.  Allen,  of  Seattle,  secretary  of  the  West  Coast  Lum- 
bermen's Association.  C.  S.  Williams,  vice-president 
of  the  F.  B.  Williams  Cypress  Company,  of  Patterson, 
Louisiana,  reported  thus  to  the  Commission: 

We  are  pleased  to  advise  that  practically  every  avail- 
able piece  of  land  that  we  own  around  the  plant  is 
being  used  for  war  gardens  for  our  employes.  There 
seems  to  be  a  great  interest  in  home  gardening  through- 
out this  territory.  We  have  never  seen  the  land  so 
entirely  and  carefully  cultivated.  Hardly  a  family  is 
without  a  garden.  Almost  every  one  of  our  men  has  a 
garden.  The  books  you  sent  were  quickly  taken  and 
have  been  of  great  service  to  our  people.  They  are  now 
planning  a  great  canning  campaign. 

One  of  the  most  interesting  instances  of  this  eager- 
ness to  help  both  the  country  and  its  employes,  was 
furnished  by  the  Inspiration  Consolidated  Copper 
Company,  of  Inspiration,  Arizona.  Before  a  thing 
could  be  planted,  it  was  necessary  to  dig  five  artesian 
wells  to  furnish  the  water  needed  for  the  two  hundred 
and  seventeen  acres  of  war  gardens  cultivated  by  the 
miners  in  the  first  year  of  the  enterprise.  The  land 
was  situated  3,300  feet  up  in  the  mountains.  The  re- 
gion was  arid.  The  employes  were  cosmopolitan. 
Italians,  Chileans,  Mexicans,  Indians,  Finns,  Swedes 


58         THE  WAR  GARDEN  VICTORIOUS 

and  other  nationalities  were  represented  in  the  poly- 
glot assembly.  Few  of  them  spoke  much  English,  and 
more  than  seventy  per  cent,  of  them  spoke  no  English 
at  all.  It  was  necessary  not  only  to  instruct  them,  but 
to  translate  and  print  bulletins  and  lesson-sheets  in  a 
number  of  languages. 

A  garden  expert  from  the  Arizona  Agricultural  Sta- 
tion was  engaged  to  take  charge  of  the  enterprise.  The 
double-crop  system  was  employed  so  that  as  soon  as  one 
crop  was  harvested  another  was  started.  If  any  war 
gardener  was  found  who  did  not  take  proper  care  of 
the  plot  assigned  to  him,  the  ground  was  taken  from 
him  and  given  to  another.  A  market  was  established 
to  which  the  growers  could  carry  any  of  their  surplus 
product  and  have  it  sold  for  them  without  charge  for 
the  service.  Nothing  was  permitted  to  go  to  waste,  and 
the  food  which  could  not  be  used  at  once  was  canned 
or  dried  and  stored  for  future  use.  On  account  of  the 
climate  most  of  the  conservation  was  by  the  drying 
process.  The  amount  of  food  grown  was  large  and 
the  saving  in  this  instance  was  particularly  great  be- 
cause of  the  distance  of  the  mining  center  from  great 
supply  markets. 

Something  as  to  the  methods  used  by  other  corpora- 
tions in  promoting  the  war-garden  movement  among 
their  workers  may  here  be  of  interest.  From  Mr. 
Luther  D.  Burlingame,  industrial  superintendent  of 
the  Brown  &  Sharpe  Manufacturing  Company,  at  Prov- 
idence, Rhode  Island,  comes  an  instructive  report. 

This  concern  opened  the  war-garden  campaign  by 


THE  WAR  GARDEN  VICTORIOUS         59 

posting  a  notice  on  the  shop  bulletin-boards,  announc- 
ing a  chance  to  serve  country  and  family  by  helping 
to  meet  the  serious  shortage  in  the  food  supply,  and 
informing  the  men  that  the  company  would  furnish 
land,  and  plow  and  fertilize  it  free  for  those  who  would 
raise  crops.  Cards  for  applicants  were  furnished  to 
the  clerks  in  each  department  of  the  shop. 

The  plots  were  divided  into  several  groups,  in  order 
that  the  men  might  secure  gardens  as  near  as  possible 
to  their  places  of  residence.  After  the  drawing,  the 
numbers  of  the  gardens  were  filled  in  on  the  cards. 
The  required  requisitions  for  fertilizer  and  seed  went 
through  the  supply  department.  The  supplies  pur- 
chased were  obtained  at  wholesale  prices,  the  men  being 
charged  only  enough  above  cost  to  pay  for  the  handling 
and  accounting. 

To  each  gardener  was  given  a  card  which  bore  his 
name,  address,  and  the  number  of  his  garden  plot,  to 
constitute  proof  that  he  or  any  member  of  his  family 
carrying  it  had  a  right  to  the  particular  plot  desig- 
nated. These  cards  were  issued  for  the  protection  of 
both  gardens  and  gardeners.  Printed  on  them  were 
the  following  rules : 

1.  Members  shall  keep  their  plots  weeded  and  as  free 
from  bugs  and  injurious  insects  as  possible. 

2.  Members  shall  not  throw  refuse  on  neighboring 
plots,  or  in  paths.     After  harvesting,  lots  are  to  be 
cleaned,  and  refuse  taken  to  places  provided. 

3.  Members  shall  not  plant  closer  than  12  inches 
from  the  boundary  line.     Any  one  working  your  lot 
must  show  this  card. 


60         THE  WAR  GARDEN  VICTORIOUS 

A  gardening  club  was  organized  with  elected  officers 
representing  as  far  as  possible  the  different  depart- 
ments of  the  shop  and  different  plots  of  land.  The 
general  administration  of  the  project  was  in  the  hands 
of  the  shop  industrial  department,  but  the  gardening 
club  was  consulted  and  asked  to  pass  on  many  mat- 
ters which  had  to  do  with  the  satisfactory  carrying-on 
of  the  work,  thus  giving  them  something  to  say  as  to 
what  should  be  done.  Part  of  the  plowing  was  done 
with  a  tractor.  The  land  was  divided  into  individual 
plots  each  containing  from  2,000  to  2,500  square  feet; 
and  stakes  were  set  diagonally  at  the  corners  of  each 
plot  with  the  number  of  each  plot  showing  at  each 
corner.  At  the  largest  garden  center  a  tool-shed  about 
sixteen  by  thirty-six  feet  in  size  was  erected  where  run- 
ning water  was  available  and  a  man  placed  in  charge 
so  that  tools  could  be  given  out  on  check.  This  shed 
was  open  from  daylight  to  shortly  before  working  hours 
each  week-day,  again  at  noontime,  and  from  six  o'clock 
in  the  afternoon  until  dark.  It  was  also  open  on  Satur- 
day afternoons  and  to  some  extent  on  Sundays.  A 
slight  charge  was  made  those  who  desired  to  hire  tools 
instead  of  buying  their  own. 

To  supervise  the  gardens  and  give  general  instructions 
to  the  men  who  had  not  previously  had  gardening  ex- 
perience, a  practical  farmer  with  training  in  an  agri- 
cultural college  was  employed.  As  at  other  plants 
throughout  the  country  the  gardens  in  many  cases  be- 
came family  affairs,  and  all  the  members  of  a  family 
took  part  either  in  work  or  in  supervision. 


THE  WAR  GARDEN  VICTORIOUS         61 

"As  the  season  advanced,"  said  Mr.  Burlingame, 
"a  spirit  of  good-fellowship  and  the  forming  of  new 
acquaintanceships  among  those  who  found  themselves 
cultivating  neighboring  gardens,  were  features  which 
added  to  the  value  of  the  garden  project.  It  was  some- 
times found  that  a  laborer  working  side  by  side  with  a 
foreman  could,  from  the  gardener's  standpoint,  turn 
the  tables,  become  instructor,  and  set  the  pace.  When 
illness  prevented  some  man  from  working  and  there 
were  no  members  of  his  family  to  help  out,  shopmates 
volunteered  and  cared  for  his  garden  or  even  harvested 
his  crops  for  him.  Otten  gardens  cultivated  by  men  hav- 
ing had  experience  adjoined  those  where  the  workers 
were  beginners.  In  such  cases  the  best  good-will  was 
shown  in  giving  and  taking  advice  and  instruction." 

Regular  inspections  of  the  gardens  were  made  and  rec- 
ords kept.  If  a  garden  showed  signs  of  being  neglected, 
a  notice  was  sent  to  the  workman  and  this  tended  to 
spur  the  food  growers  on  to  keep  their  plots  in  such 
excellent  condition  that  there  would  be  no  need  for 
criticism.  The  men  took  their  work  very  seriously. 
Some  swamp  land  which  had  never  been  cultivated  and 
which  was  considered  absolutely  useless  for  garden 
purposes  was  reclaimed  and  produced  excellent  re- 
sults. The  largest  crop  of  potatoes  in  a  single  garden, 
twenty  bushels,  was  raised  on  a  lot  which  the  gardener 
enlarged  by  digging  up  land  which  had  been  a  dump 
beyond  the  plowing.  A  number  of  prizes  which  were 
offered  by  the  company  for  the  best  crops  both  as  to 
size  and  quality  aroused  keen  and  friendly  rivalry  and 


62         THE  WAR  GARDEN  VICTORIOUS 

had  much  to  do  with  stimulating  the  progress  of  the 
undertaking.  An  exhibition  was  held  in  a  shed  at  the 
factory  at  the  close  of  the  season. 

In  the  first  year  of  this  work,  1917,  there  was  grown 
in  500  gardens  covering  thirty  acres  of  land,  food  valued 
at  $10,000.  This  added  to  the  food  supply  of  the  work- 
ers 4,000  bushels  of  potatoes,  254  bushels  of  beans, 
223  bushels  of  tomatoes,  five  and  a  half  tons  of  turnips, 
more  than  two  tons  of  carrots,  three  tons  of  cabbage, 
and  nearly  a  ton  of  parsnips,  besides  a  large  quantity 
of  other  vegetables. 

Similar  statistics  were  gathered  by  the  Firestone  Tire 
and  Rubber  Company,  of  Akron,  Ohio,  as  to  the  value 
of  the  crops  produced  by  the  Firestone  workers  on  a 
tract  of  forty  acres.  The  average  value  per  acre  of 
these  crops  was  $280.  The  men  raised  $14,205  worth 
of  food.  The  total  expenses  were  $3,024.  The  net 
profit  was  $11,182.  It  was  figured  out  that  the  men 
earned  on  the  average  almost  a  dollar  an  hour  for  the 
time  spent  in  cultivating  their  plots,  the  exact  figures 
being  ninety-four  cents  an  hour. 

Gratifying  as  these  financial  rewards  were,  the  work- 
ers were  perhaps  even  better  pleased  with  the  realization 
that  they  were  aiding  in  bringing  victory  nearer.  They 
knew  that  they  were  cutting  market  and  grocery  bills 
by  raising  a  part  of  their  own  supplies;  but  they  also 
realized  that  to  win  the  war,  "food  must  be  kept  fol- 
lowing the  flag." 

No  class  of  people  in  the  country  was  in  a  position 
to  realize  more  fully  the  immense  value  of  war  gardens 


^ 


THE  WAR  GARDEN  VICTORIOUS         63 

in  another  direction  than  the  manufacturers  and  their 
employes.  This  was  in  the  saving  effected  in  trans- 
portation facilities.  These  men  knew  better  than  any 
others  the  urgent  demand  which  essential  war  shipping 
was  making  on  freight-cars.  They  saw  and  handled 
daily  the  vast  quantities  of  raw  materials  and  finished 
products  which  had  to  be  hauled.  They  knew  there 
was  a  shortage  which  could  not  be  made  up  entirely. 
They  were  cognizant  also  that  gardening  would  result 
in  a  considerable  conservation  of  carrier  space  which 
could  help  to  fill  the  demand.  If  hundreds  of  thousands 
of  workmen  in  all  parts  of  the  United  States  were  grow- 
ing much  of  their  own  food  right  near  their  homes,  it 
required  no  argument  to  prove  that  long  lines  of  cars 
would  be  released  for  other  service. 

The  industrial  promotion  of  the  war-garden  move- 
ment was  not  confined  to  manufacturers.  Railroads, 
large  insurance  companies,  public  utilities  in  many 
sections,  banks,  and  those  engaged  in  numerous  other 
lines  of  industrial  -and  commercial  activity,  were 
equally  enthusiastic  and  active  in  forwarding  the  move- 
ment. Gas  companies  opened  demonstration  kitchens 
and  gave  out  thousands  of  books  and  other  printed 
matter.  Water  companies  in  many  places  throughout 
the  West,  where  the  land  required  irrigation  for  culti- 
vation, furnished  water  free  to  all  those  who  announced 
their  intention  of  planting  war  gardens.  Banks  which 
helped  so  unselfishly  and  patriotically  in  other  cam- 
paigns, urged  home  food  production  upon  their  patrons 
by  handing  to  them  leaflets  pointing  out  the  national 


64        THE  WAR  GARDEN  VICTORIOUS 

need  and  the  pressing  importance  of  this  work,  and  by 
giving  out  also  instruction  books  from  the  Commission 
telling  the  city  farmer  how  to  proceed. 

Praise  must  be  extended  to  business  as  a  whole  for 
the  part  it  has  taken  in  aiding  in  the  cultivation  of  war 
gardens  by  the  nation's  army  of  workers.  A  list  of  the 
concerns  which  have  helped  in  this  way  would  be  prac- 
tically all  inclusive.  Among  the  big  nationally  known 
companies  which  have  been  especially  active  in  this 
form  of  war  work  are  the  Oliver  Chilled  Plow  Company, 
Du  Pont  de  Nemours  &  Company,  the  American  Roll- 
ing Mill  Company,  the  American  Woolen  Company,  the 
General  Electric  Company,  the  United  States  Steel 
Corporation,  the  American  Optical  Company,  the 
American  Cast  Iron  Pipe  Company,  the  American 
Steel  and  Wire  Company,  the  J.  I.  Case  Plow  Works, 
the  Universal  Portland  Cement  Company,  the  Oliver 
Iron  Mining  Company,  the  Ford  Motor  Company,  the 
Solvay  Process  Company  and  the  Eastman  Kodak 
Company. 

Employes  at  the  various  mills  of  the  American  Wool- 
en Company  planted  in  1918  a  total  of  1,229  acres  of 
gardens;  and  Mr.  William  M.  Wood,  the  president  of 
this  big  manufacturing  concern  which  made  large 
quantities  of  clothing  to  help  keep  the  American  sol- 
diers warm,  expressed  his  gratification  at  this  other 
way  in  which  the  employes  were  working  to  help  their 
country. 

As  to  some  of  the  benefits  to  the  workmen  themselves, 
the  moral  strength  which  they  gain  from  their  employ- 


THE  WAR  GARDEN  VICTORIOUS         65 

ment  in  this  side  occupation  of  gardening,  their  release 
from  the  narrowing  and  confining  work  in  which  they 
often  are  engaged,  it  is  appropriate  to  quote  from  an 
article  by  Professor  Irving  Fisher  of  Yale  University,  a 
member  of  the  Commission,  in  which  he  says: 

A  laboring  man  sees  his  work  sweep  by  him,  a  peg  in 
a  shoe,  a  bolt  in  an  automobile,  and  since  he  is  not  able 
to  visualize  his  part  in  the  product,  his  work  ceases  to 
be  interesting  and  becomes  drudgery.  He  wants  to 
shorten  his  hours;  and  the  employer,  whose  work  is 
interesting,  whose  work  is  his  life,  cannot  understand 
why  the  employe  is  always  trying  to  shirk,  whereas  he 
himself  is  willing  to  work  twelve  or  sixteen  hours  a  day. 
The  reason  is  that  in  one  case  the  instinct  of  workman- 
ship is  satisfied  and  in  the  other  case  it  is  not. 

Here  we  have  summarized  in  a  telling  way  one  of  the 
best  possible  arguments  in  favor  of  the  upbuilding,  the 
strengthening,  and  the  continuation  of  war  gardening 
among  the  employes  of  mills,  factories  and  shops. 
The  tasks  they  are  performing  in  most  cases  do  not 
satisfy  their  "instinct  of  workmanship."  They  do  not 
finish  their  day's  labor  and  go  home  with  the  feeling 
that  they  have  taken  a  step  forward,  that  they  have 
accomplished  something  which  will  add  to  their  value 
to  themselves,  their  families,  the  community  and  the 
country. 

A  man  who  is  a  cog  in  a  vast  machine  cannot  put 
individuality  into  the  driving  of  continuous  pegs  into 
a  shoe;  but  when  he  gets  outside  the  walls  of  the  factory 
into  the  little  forty  by  sixty  vegetable  plot  he  is  cul- 


66         THE  WAR  GARDEN  VICTORIOUS 

tivating  under  the  shadow  of  the  mill,  he  can  put  him- 
self into  this  work.  It  is  for  his  own  good.  What  he 
grows  there  will  be  his  own  property.  It  will  go  to 
support  himself  and  his  family.  How  much  or  how 
little  of  it  there  will  be  depends  upon  himself,  upon 
how  intelligently  and  how  faithfully  he  cares  for  the 
plants.  He  takes  an  interest  in  watching  every  develop- 
ment from  day  to  day  because  he  is  to  reap  the  reward. 
This  work  is  his  own.  It  means  that  he  will  take  a 
deeper  interest  thereafter  in  the  work  he  is  doing  for 
his  employer.  It  is  only  natural  that  a  man  should 
feel  a  more  real  concern  and  show  greater  pride  in 
doing  something  where  he  will  share  in  the  profit.  It 
is  not  in  any  sense  disparagement  to  a  workman  to  say 
that  he  cannot  display  the  same  sense  of  gratification 
in  his  regular  work. 

There  is  greater  diversity  in  the  cultivation  of  a 
garden  than  in  most  other  tasks.  It  offers,  in  fact  its 
successful  prosecution  demands,  good  judgment  and 
the  display  of  sound  sense.  This  is  healthful  exercise 
for  the  mind,  which  makes  it  more  alert  and  more  able 
to  grasp  and  figure  out  other  problems  arising  every 
day  of  the  workman's  life.  Combined  with  this  mental 
activity  is  the  invigorating  bodily  exercise  than  which 
there  is  none  better  than  digging  in  the  earth  and  get- 
ting close  to  nature. 

While  the  reports  to  the  National  War  Garden  Com- 
mission show  that  the  methods  adopted  by  various 
manufacturing  concerns  which  encouraged  gardening 
among  their  men  differed  somewhat  in  detail,  as  would 


THIS  IS  NOT  NEPTUNE! 

Joe  Borzell,  an   employe  of  the   Oliver   Chilled   Plow   Company,   South    Bend,  Indiana,  was 
proud  to  pose  for  his  picture  with  some  of  the  fine  potatoes  and  cabbages  he  had  raised  in  his  war 
garden.    It  is  plainly  to  be  seen  that  some  of  the  company's  other  workers  who  had  gardens  had 
to  show  extra  fine  results  to  beat  this  man's  products. 


THE  WAR  GARDEN  VICTORIOUS         67 

of  necessity  be  the  case,  still  the  fundamental  principles 
were  the  same;  and  the  results  obtained,  chief  among 
them  better  contentment  among  the  men,  were  every- 
where alike.  The  Commission  feels  that  no  other 
single  phase  of  its  work  has  been  of  greater  and  of 
more  lasting  benefit  than  the  stimulus  it  has  been  able 
to  give  to  the  wonderful  growth  of  factory  gardening. 
Increased  food  production  by  this  means  is  of  immeas- 
urable value  to  the  nation,  to  the  community,  to  the 
employer  of  labor,  and  to  the  individual.  In  congested 
industrial  centers  it  is  particularly  desirable  that  every 
possible  relief  be  given  to  freight  transportation  sys- 
tems; and  the  raising  of  large  quantities  of  food  "F. 
O.  B.  the  Factory  Door"  affords  great  help  in  that 
direction.  Business  men  have  seen  the  advantage  of 
this  movement  and  will  continue  to  encourage  and 
expand  gardening  among  their  employes. 


CHAPTER  VII 
HOW  THE  RAILROADS  HELPED 

WAR  GARDEN  ACTIVITIES  OF  MANAGEMENT  AND  EMPLOYES 

A  soon  as  America  became  a  belligerent  the  rail- 
roads of  the  country  sought  to  help  relieve  the 
food  shortage  and  the  traffic  situation  by 
encouraging  the  cultivation  of  all  vacant  lands  along 
their  rights-of-way.  They  called  on  their  employes  to 
plant  this  unused  acreage  wherever  it  might  be  found. 
To  railroad  managers  the  double  value  to  be  gained  was 
quickly  manifest.  The  movement  would  not  only  add 
to  the  nation's  food  supply  but  be  an  important  and 
direct  factor  in  relieving  the  demands  on  the  carriers 
for  the  hauling  of  freight.  The  result  was  that  nearly 
all  the  railroad  lines  ran  through  gardens  of  growing 
vegetables  which  were  soon  seen  flourishing  every- 
where, along  the  tracks,  around  the  cosy  little  watch- 
boxes  of  the  crossing  flagmen  and  even  alongside  sta- 
tion platforms. 

The  railroads  furnished  the  land  to  their  men  free  of 
charge  or  at  nominal  rental,  and  in  many  cases  further 
assisted  them  by  supplying  quantities  of  seed  and  by 
aiding  in  the  preparation  of  the  soil.  They  placed 
posters  in  their  stations  calling  attention  to  this  oppor- 
tunity for  patriotic  service,  and  distributed  tens  of 
thousands  of  copies  of  gardening  and  canning  manuals 
furnished  them  by  the  National  War  Garden  Commis- 

68 


^ 


THE  WAR  GARDEN  VICTORIOUS         69 

sion.  The  Pennsylvania  Railroad  alone,  on  its  lines 
east  of  Pittsburgh,  gave  out  during  the  season  of  1918 
more  than  20,000  copies  of  these  instruction  booklets. 
The  division  superintendents  and  their  assistants  acted 
as  the  distributing  agents.  In  addition  they  frequently 
assisted  in  other  ways  in  helping  to  arouse  the  entire 
local  and  community  interest  in  this  work.  Through 
the  posters,  displayed  conspicuously  on  bulletin  boards, 
the  attention  of  hundreds  of  thousands  of  other  persons 
besides  railroad  employes  was  called  to  the  urgent  need 
of  war  gardens  and  of  conserving  food.  Local  station 
agents  were  also  a  powerful  factor  in  the  work.  Not 
only  did  they  encourage  the  company  employes  to 
engage  in  gardening  but  they  assisted  in  other  ways  to 
arouse  interest. 

As  a  sample  of  what  the  railroads  did  in  this  direction, 
here  is  an  extract  from  a  general  notice,  signed  by 
R.  L.  O'Donnel,  assistant  general  manager  of  the  Penn- 
sylvania Railroad,  which  was  posted  along  all  the  lines 
of  that  road.  This  was  addressed  "To  all  employes  of 
the  Pennsylvania  Railroad."  It  said: 

Owing  to  the  interest  shown,  and  the  substantial 
results  obtained  by  employes  of  the  Pennsylvania  Rail- 
road in  the  cultivation  of  war  gardens  last  year,  the 
Management  will  renew  for  the  present  season  the 
arrangement  by  which  vacant  land  belonging  to  the 
Company  may  be  available  to  employes  for  garden  pur- 
poses, at  a  nominal  rental.  .  .  .  All  employes  who  are 
able  to  do  so,  are  urged  to  take  advantage  of  these 
opportunities  by  cultivating  war  gardens  this  spring  and 
summer,  thus  assisting  our  country  in  the  production 


70         THE  WAR  GARDEN  VICTORIOUS 

of  food,  and  also  aiding  in  a  very  essential  manner  to 
win  the  war.  Employes  taking  this  action  will,  in 
addition,  be  helping  themselves  in  one  of  the  best  pos- 
sible ways.  It  is  for  just  such  purposes  as  these  that 
the  Daylight  Saving  plan  was  initiated.  Last  year  the 
employes  of  the  Pennsylvania  Railroad  lines  east  of 
Pittsburgh  raised  crops  of  an  estimated  value  of  one 
quarter  of  a  million  dollars.  Let  us  endeavor  to  surpass 
this  good  record  in  1918. 

Many  other  railroads  deserve  special  mention  for 
their  activity  in  this  line.  Among  them  are  the  New 
York  Central,  the  Union  Pacific,  the  Northern  Pacific, 
the  Missouri,  Kansas  &  Texas,  the  Illinois  Central,  the 
Atlantic  Coast  Line,  the  Chicago,  Rock  Island  &  Pacific, 
the  Chicago,  Burlington  &  Quincy,  the  Long  Island,  the 
New  York,  New  Haven  &  Hartford,  the  Missouri  Pacific, 
the  Erie,  the  Boston  &  Albany,  the  Delaware  &  Hudson, 
the  Chicago  &  Northwestern,  the  Pere  Marquette,  the 
Louisville  &  Nashville,  the  Norfolk  &  Western,  the 
Seaboard  Air  Line,  the  Chicago,  Milwaukee  &  St.  Paul 
and  the  Cleveland,  Cincinnati,  Chicago  &  St.  Louis. 
The  New  York,  Chicago  &  St.  Louis  Railroad  Company 
reported  that  a  number  of  gardens  were  planted  along 
its  right  of  way  in  1917  and  that  in  1918  all  available 
land  was  applied  for  and  assigned  for  this  purpose. 

A  report  from  the  Buifalo,  Rochester  &  Pittsburgh 
Railway  showed  that  more  than  2,100  bushels  of  seed 
potatoes  were  furnished  to  the  prospective  gardeners, 
and  that  the  men  not  only  planted  these  but  bought 
more  for  themselves,  besides  buying  seed  for  other 


: 


THE  WAR  GARDEN  VICTORIOUS         71 

vegetables.  The  resultant  yield  was  28,000  bushels  of 
potatoes  and  other  garden  products  to  a  value  of  $15,400. 
The  Chicago,  Burlington  &  Quincy  reported  among 
other  products  3,000  carloads  of  beans  from  lands  which 
hitherto  had  been  considered  of  little  value  except  for 
grazing  purposes. 

Plans  for  the  continuation  and  extension  of  this  work 
in  1919  have  been  put  into  effect  by  the  United  States 
Railroad  Administration  on  all  the  lines  over  which  it 
has  supervision;  and  in  urging  the  call  of  Victory 
Gardens  it  cooperates  closely  with  the  National  War 
Garden  Commission.  In  response  to  an  appeal  sent  out 
by  J.  L.  Edwards,  director  of  the  agricultural  section  of 
the  Railroad  Administration,  replies  have  been  received 
from  virtually  all  the  regional  directors  and  other 
officials  stating  that  they  would  promote  the  movement 
to  the  fullest  extent  possible.  A  notable  example  was 
the  reply  from  B.  F.  Bush,  regional  director  of  the  south- 
western region.  He  said:  "I  wish  to  state  that  the 
railroads  in  the  southwestern  region  will  again  do  every- 
thing they  possibly  can  in  permitting  their  rights-of-way 
and  station  grounds  to  be  used  for  farming  and  garden- 
ing purposes.  During  the  last  season  this  work  was 
handled  on  practically  every  railroad  in  this  region  with 
much  success  and  it  will  be  repeated."  Alexander 
Jackson,  agricultural  agent  of  the  Chicago,  Rock  Island 
&  Pacific,  answered  as  follows:  "We  feel  that  the  War 
Garden  is  a  permanent  fixture  in  practically  all  parts  of 
our  territory  where  gardening  is  possible."  C.  L. 
Hoffman,  agricultural  agent  of  the  New  York,  Ontario 


72         THE  WAR  GARDEN  VICTORIOUS 

&  Western,  sent  this  message:  "I  assure  you  that  I 
shall  do  all  in  my  power  to  have  the  cooperation  of 
all  the  officials  of  o*ur  roads  in  an  endeavor  to  increase 
the  victory  gardens  of  1919  over  the  war  gardens  of 
1918."  Similar  evidences  of  activity  were  received 
from  many  others. 

New  posters  were  furnished  the  officials  by  the  Com- 
mission to  help  carry  to  the  railroad  men  and  the  public 
all  over  the  United  States  the  call  for  continuing  and 
increasing  home  food  production.  These  posters  were 
placed  in  stations  throughout  the  country,  in  the  great 
city  terminals  and  in  the  stations  in  small  towns,  under 
a  general  order  issued  by  W.  G.  McAdoo,  Director 
General  of  Railroads.  The  posters  thus  officially  dis- 
played are  regarded  as  one  of  the  most  potent  factors 
in  reaching  the  American  public  with  the  message  of 
the  world's  food  needs  which  followed  the  signing  of 
the  armistice. 


CHAPTER  VIII 
THE  ARMY  OF  SCHOOL  GARDENERS 

How  THE  CHILDREN  OF  AMERICA  WERE  MOBILIZED  BY  THE  GOVERNMENT 

A  a  factor  in  education  the  war  garden  and  its 
successor,  the  victory  garden,  have  established 
themselves  in  a  way  that  will  prove  a  permanent 
influence  in  American  life.  Through  the  schools  millions 
of  children  have  been  awakened  to  the  value  of  garden- 
ing as  a  patriotic  effort  of  war  time  and  an  undertaking 
worth  while  at  all  times.  They  have  been  taught  that 
nature  is  a  generous  giver  who  requires  only  to  be 
encouraged.  They  have  been  impressed  with  the  impor- 
tance of  food  production  and  trained  into  an  army 
of  practical  producers.  The  national  benefit  from  such 
teaching  and  training  cannot  fail  to  be  far-reaching  in 
its  effects  and  a  lasting  force  in  the  lives  of  the  future 
men  and  women  of  America. 

In  the  development  of  school  gardeners  two  ideas  were 
given  consideration.  An  immediate  increase  in  food 
production  went  hand  in  hand  with  the  educational 
value  of  the  work.  It  was  not  expected,  of  course,  that 
all  school  children  would  become  immediate  producers, 
but  it  was  certain  that  the  great  volume  of  work  under- 
taken in  the  schools  would  be  of  appreciable  worth  in 
swelling  the  total  of  war  time  food  pro:duction  and  of 
even  greater  importance  in  creating  a  vast  army  of 
future  citizens  trained  to  intelligent  application  of  the 

73    . 


74         THE  WAR  GARDEN  VICTORIOUS 

principles  of  thrift,  industry,  service,  patriotism  and 
responsibility.  The  results  have  been  highly  gratifying 
to  those  concerned  with  the  undertaking. 

For  the  mobilization  of  the  school  children  the  logical 
agency  wa's  theUnited  States  Bureau  of  Education  of  the 
Department  of  the  Interior.  P.  P.  Claxton,  United  States 
Commissioner  of  Education,  approached  the  under- 
taking with  broad  vision  and  keen  foresight  character- 
istic of  his  administration  of  educational  affairs  for  the 
Federal  Government.  Under  his  guidance  there  came 
into  being  the  United  States  School  Garden  Army, 
mobilized  with  effective  promptness  and  swung  into 
action  under  the  leadership  of  J.  H.  Francis  as  director. 
Dr.  Francis  is  an  educator  of  note  who  was  drafted  into 
this  important  work  by  Commissioner  Claxton,  and  he 
brought  to  bear  on  the  enterprise  perception  and  aggres- 
siveness which  achieved  results  of  national  importance 
in  comparatively  brief  time. 

President  Wilson  was  keenly  interested  in  the  United 
States  School  Garden  Army.  His  cordial  endorsement 
was  expressed  in  a  letter  to  Secretary  Lane  which  served 
as  the  corner  stone  of  the  structure  and  an  inspiration 
to  the  children  of  America.  This  letter  was  as  follows: 

February  25,  1918. 
My  dear  Mr.  Secretary: 

I  sincerely  hope  that  you  may  be  successful  through 
the  Bureau  of  Education  in  arousing  the  interest  of 
teachers  and  children  in  the  schools  of  the  United  States 
in  the  cultivation  of  home  gardens.  Every  boy  and  girl 
who  really  sees  what  the  home  garden  may  mean  will, 


THE  WAR  GARDEN  VICTORIOUS         75 

I  am  sure,  enter  into  the  purpose  with  high  spirits, 
because  I  am  sure  they  would  all  like  to  feel  that  they 
are  in  fact  fighting  in  France  by  joining  the  home  garden 
army.  They  know  that  America  has  undertaken  to 
send  meat  and  wheat  and  flour  and  other  foods  for  the 
support  of  the  soldiers  who  are  doing  the  fighting  for 
the  men  and  women  who  are  making  the  munitions, 
and  for  the  boys  and  girls  of  Western  Europe,  and  that 
we  must  also  feed  ourselves  while  we  are  carrying  on 
this  war.  The  movement  to  establish  gardens,  there- 
fore, and  to  have  the  children  work  in  them  is  just  as 
real  and  patriotic  an  effort  as  the  building  of  ships  or 
the  firing  of  cannon.  I  hope  that  this  spring  every 
school  will  have  a  regiment  in  the  Volunteer  War 
Garden  Army. 

Cordially  and  sincerely  yours, 

WOODROW  WILSON. 
HON.  FRANKLIN  K.  LANE, 
Secretary  of  the  Interior. 

From  the  outset  the  United  States  School  Garden 
Army  allied  itself  with  the  National  War  Garden  Com- 
mission for  the  conduct  of  the  work  for  which  it  had 
been  organized.  This  affiliation  covered  not  only  food 
production  through  gardening  but  also  the  work  of  food 
conservation  through  home  canning  and  drying. 

One  of  the  first  requisites  of  the  newly  formed  army 
was  that  its  membership  should  be  reached  with  tech- 
nical instructions  so  compiled  as  to  be  authoritative  and 
so  presented  as  to  be  easily  understood.  To  accomplish 
this  the  United  States  School  Garden  Army  utilized  the 
publications  of  the  National  War  Garden  Commission. 


76        THE  WAR  GARDEN  VICTORIOUS 

In  response  to  official  request,  these  were  furnished  by 
the  Commission  in  sufficient  quantities  for  circulation 
among  the  schools  of  America.  The  Commission's  book 
"War  Vegetable  Gardening"  was  made  the  standard 
book  of  instructions  and  it  reached  every  school  in  the 
land  through  the  machinery  of  the  United  States  School 
Garden  Army.  In  similar  way  the  Commission's  book 
on  canning  and  drying  was  distributed  and  given  official 
recognition  in  the  educational  world. 

The  satisfactory  results  achieved  through  the  cooper- 
ation of  the  two  organizations  was  given  expression 
by  Director  Francis  in  the  following  letter  to  the  Com- 
mission under  date  of  October  5th,  1918: 

My  dear  Mr.  Ridsdale: 

I  do  not  feel  that  I  should  allow  the  Garden  season 
of  1917-1918  to  close  without  acknowledging  to  you  the 
very  great  service  the  National  War  Garden  Commis- 
sion has  rendered  the  United  States  School  Garden 
Army  organization,  and  telling  you  that  we  deeply 
appreciate  the  cordial,  earnest  way  in  which  you  have 
cooperated  with  us  in  working  out  our  problem. 

For  1919  the  work  of  the  United  States  School  Garden 
Army  was  further  expanded  and  standardized.  Per- 
ceiving the  value  of  school  cooperation  through  the 
Bureau  of  Education,  the  National  War  Garden  Com- 
mission prepared  special  printings  of  the  victory  editions 
of  these  books. 

These  are  for  the  exclusive  use  of  the  United  States 
School  Garden  Army.  On  the  front  cover  of  the  school 
edition  of  each  book  appears  a  reproduction  in  the 


^ 


THE  WAR  GARDEN  VICTORIOUS         77 

original  colors,  of  the  poster  by  Maginel  Wright 
Enright,  which  has  become  known  as  the  pictorial  trade- 
mark of  the  Army.  This  poster  presents  Uncle  Sam  as 
the  Pied  Piper  of  the  Gardens,  at  the  head  of  an  army 
of  children  bearing  garden  tools  as  their  weapons.  As 
an  introduction  the  books  carry  an  official  proclamation 
to  the  schools  of  America,  calling  on  them  for  further 
work  in  the  cause  of  food  production  and  conservation. 
In  his  proclamation  Director  Francis  says : 

The  food  problems  of  peace  give  renewed  emphasis 
to  the  demand  for  food  production.  With  the  ending 
of  the  conflict  came  the  necessity  for  feeding  many 
millions  more  of  the  people  of  Europe.  Food  Adminis- 
trator Hoover  tells  us  this  country  must  send  20,000,- 
ooo  tons  of  food  overseas  during  the  year  ending  July 
i,  1919.  To  make  this  possible  it  is  essential  that  pro- 
duction be  carried  on  to  the  utmost  of  our  possibilities. 
The  farms  have  lost  a  large  proportion  of  their  man- 
power. Some  one  must  take  the  places  of  the  men  who 
have  left  the  farms  and  of  the  women  who  have  gone 
into  channels  of  industry  in  which  they  were  not  pre- 
viously employed. 

The  boys  and  girls  of  America  must  help  to  do  this. 
There  is  a  mighty  army  of  them,  thirty  to  fifty  million 
strong,  who  have  heads,  hearts,  and  hands,  leisure  time 
and  patriotism  to  spare.  There  are  also  hundreds  of 
thousands  of  acres  of  tillable  land  uncultivated.  The 
problem  is,  therefore,  to  get  these  two  factors  together. 
It  is  a  problem  requiring  careful,  efficient  organization. 
The  organization  is  here,  one  of  the  most  powerful  in 
the  country — the  public  school  system  of  America.  To 
build  another  capable  of  doing  the  work  in  hand  would 
require  years  and  cost  millions.  School  gardens  and 


78         THE  WAR  GARDEN  VICTORIOUS 

school-supervised  home  gardens  have  received  serious 
attention,  but  only  a  negligible  part  of  the  work  has 
been  undertaken.  The  school  system  should  and  must 
undertake  the  work  with  seriousness  and  determination 
and  give  the  world  results  that  are  real  and  adequate. 
Superintendents  of  schools  must  make  their  schools 
a  vital,  an  actual,  force  in  giving  more  food  to  the  world 
and  in  conserving  what  is  produced.  They  must  do 
this  in  addition  to  talking  and  writing  about  this  some- 
what spectacular  and  highly  interesting  phase  of  the 
school's  part  in  the  war.  And  this  is  their  work,  not 
to  be  sublet  to  other  agencies  who  by  the  very  nature 
of  the  problem  can  not  solve  it  but  can  only  contribute 
to  its  solution. 

Commissioner  Claxton  and  Director  Francis  are 
deeply  gratified  at  the  success  of  the  garden  movement 
among  the  school  children  and  greatly  impressed  with 
its  promise  for  the  future.  The  interest  thus  awakened 
and  the  practical  knowledge  thus  acquired  by  the  young 
gardeners,  they  regard  as  one  of  the  most  important 
national  benefits  of  the  war  and  one  which  will  be  of 
immeasurable  worth  in  its  influence  on  American 
citizenship. 


CHAPTER  IX 
COMMUNITY  GARDENING 

PUTTING  "SLACKER  LANDS"  TO  WORK 

AMERICAN  war  gardening,  like  every  other  de- 
velopment in  life,  has  gone  through  a  process  of 
evolution.  Because  the  exigencies  of  the  situ- 
ation necessitated  haste,  that  evolution  has  been  rapid. 
Contending  with  the  most  wonderfully  organized  force 
the  world  has  ever  seen,  it  was  necessary,  since  so  much 
depended  upon  the  American  war  garden,  to  apply  to 
it  the  principle  of  the  best  organization,  and  to  unify 
it  in  order  to  strengthen  it.  As  a  result  there  speedily 
came  into  existence  the  community  garden. 

Many  are  the  advantages  gained  through  community 
gardening.  To  begin  with,  community  gardening  is 
practically  the  only  method  by  which  all  available 
garden  space  can  be  put  to  work.  Genuine  community 
gardening,  where  all  available  lands  are  surveyed  and 
allotted  to  gardeners,  hardly  falls  short  of  land  con- 
scription. Community  gardening  played  no  small 
part  in  helping  to  win  the  recent  war.  To  get  enough 
food  to  win,  the  Allied  peoples  had  to  utilize  every  pps- 
sible  garden  spot.  In  America  back-yard  areas  were 
readily  worked  by  patriotic  owners.  The  enormous 
areas  of  "slacker  lands,"  idle,  vacant  town  lots,  could 
not  be  put  to  work  without  considerable  difficulty. 

At  the  very  least,  the  owner's  permission  had  to  be 

79 


8o         THE  WAR  GARDEN  VICTORIOUS 

secured  before  a  lot  could  be  farmed;  and  the  average 
man  was  either  too  diffident  or  too  lacking  in  initiative 
to  secure  such  permission.  On  the  other  hand,  the 
average  lot-owner  did  not  care  to  be  repeatedly  annoyed 
by  requests  from  various  individuals  for  the  use  of  his 
idle  lands.  Both  of  these  difficulties  were  obviated 
through  real  community  gardening.  The  lot-owner 
dealt  with  known,  responsible  representatives  of  the 
gardening  organization  and  had  to  give  his  consent 
but  once;  while  the  would-be  gardener,  far  from  having 
to  seek  a  plot,  was  assisted  to  find  one. 

Community  gardening  is  also  important  in  that  it 
effects  a  saving  of  labor.  In  preparing  the  land,  for 
instance,  a  team  of  horses  or  a  tractor  can  plow  a  large 
number  of  gardens  in  one  day.  Where  the  ground  is 
in  large  plots,  a  team  can  readily  prepare  one  acre  in  a 
day.  One  acre  will  contain  slightly  more  than  twenty- 
one  gardens  each  forty  by  fifty  feet — a  good  size  for  a 
family  plot.  By  plowing  the  tract  with  a  team,  the 
cost  to  each  of  the  twenty-one  gardeners  is  small.  To 
dig  by  hand  a  plot  forty  by  fifty  feet,  particularly  if 
manure  is  to  be  turned  under,  requires  many  hours  of 
hard  labor.  If  the  gardener  has  at  his  command  for 
gardening  no  time  other  than  the  after-work  hours  of 
the  evening,  it  will  take  him  several  days  merely  to 
get  his  seed-bed  prepared. 

Again,  when  a  group  of  people  are  together  cultiva- 
ting a  large  plot  of  land,  they  can  often  purchase  their 
supplies,  including  fertilizer,  implements,  and  seed,  at 
wholesale  rates,  and  thus  effect  a  considerable  financial 


THE  WAR  GARDEN  VICTORIOUS         81 

saving.  One  implement  will  often  serve  for  two  or  more 
gardeners,  the  gardeners  arranging  to  use  it  at  different 
times.  Employes  of  factories  who  have  worked  to- 
gether in  this  way  have  found  the  community  sys- 
tem of  much  benefit.  Other  groups  too  have  found  it 
equally  helpful. 

Community  gardening  also  makes  it  possible  for 
expert  supervision  to  be  provided.  A  group  of  scat- 
tered individuals  would  probably  find  it  difficult  to 
engage  the  services  of  a  skilled  gardener  to  help  them 
in  their  planting  and  cultivating.  At  slight  expense  to 
each  person  involved,  a  community  group  of  gardeners 
can  employ  some  expert  to  look  over  their  gardens  once 
or  twice  a  week,  or  as  often  as  is  found  necessary,  and 
t©  guide  them  in  all  problems  of  cultivation. 

Some  groups  of  community  gardeners  may  be  for- 
tunate enough  to  have  among  them  a  man  trained  in 
gardening,  who  is  willing  to  give  them  the  benefit  of 
his  experience  without  charge.  In  other  cases  it  may  be 
necessary  to  pay  the  supervisor  in  some  way  for  his 
instruction.  In  any  event,  whether  the  community 
group  possesses  a  trained  gardener  or  not,  all  the  mem- 
bers will  be  able  to  gain  a  certain  amount  of  benefit  from 
the  experiences  of  their  fellows.  Each  will  possess  some 
bit  of  information  which  will  be  helpful  to  the  others. 

Another  gain  to  the  community  workers  is  the  friendly 
rivalry  which  is  aroused  by  close  contact  with  fellow 
food  producers.  Each  acts  as  a  pacemaker  to  the 
others.  Each  strives  to  make  his  plot  "the  best."  He 
begins  by  aiming  to  keep  his  garden  freer  from  weeds 


82         THE  WAR  GARDEN  VICTORIOUS 

than  his  neighbor's.  This  means  that  he  gives  it  better 
and  more  intensive  cultivation  and  in  so  doing  he  is 
certain  to  increase  his  yield. 

"Well,  John,  how  many  bushels  of  potatoes  do  you 
expect  to  get  off  your  lot?"  is  the  question  which  one 
gardener  asks  of  his  side-partner. 

"Oh,  I  think  I'll  have  five  bushels,"  is  the  reply. 

"Well,  I'll  bet  you  a  good  cigar  that  I  beat  you  by  a 
bushel, "  is  the  friendly  banter. 

"You're  on!"    And  so  it  goes. 

Each  of  them  turns  to  and  digs  a  little  harder  than 
he  did  before.  Then  darkness  overtaking  them,  they 
walk  home  together  discussing  the  ways  of  bugs  and 
the  wherefore  of  wilt  and  blight. 

The  value  of  such  good-natured  encouragement  and 
cheer  is  not  to  be  taken  lightly.  Always  this  marching 
forward  together,  with  a  brother's  hand  on  the  shoulder, 
has  made  the  work  of  life  easier  and  has  added  to  the 
output  of  the  workers. 

In  community  gardening  the  question  of  organiza- 
tion is  always  an  important  one  to  be  considered. 
This  is  true  no  matter  what  the  size  of  the  undertaking, 
whether  it  includes  the  working  out  of  plans  for  an 
entire  city  or  for  a  single  group  of  workers  in  one  large 
plot.  In  starting  a  new  enterprise  of  this  sort  it  must 
be  known  how  much  land  is  available  for  cultivation, 
the  location  and  character  of  the  land,  the  kind  and 
quantity  of  manures  and  fertilizers  readily  procurable, 
what  skilled  directors  can  be  secured,  and  the  probable 
number  of  gardeners. 


THE  WAR  GARDEN  VICTORIOUS         83 

When  the  problem  is  being  worked  out,  whether  for 
the  first  time  or  for  a  realignment  of  forces  and  appor- 
tionment, an  inventory  of  the  town's  gardening  re- 
sources should  be  taken.  A  survey  for  this  purpose  can 
be  made  by  existing  agencies,  or  a  special  force  or  com- 
mittee can  be  appointed  for  the  purpose.  A  complete 
community  survey  in  a  town  should  include  all  lands 
within  the  district,  private  yards  as  well  as  vacant 
lots.  The  Chamber  of  Commerce,  the  Board  of  Trade, 
or  the  Civic  Club  is  naturally  the  nucleus  for  such  an 
effort;  but  the  school  board  or  a  church  or  political 
club  can  conduct  the  work  just  as  effectively.  The 
local  Council  of  Defense,  the  Mayor's  War  Committee 
or  a  similar  organization  should  help.  Through  these 
agencies  communities  in  all  parts  of  the  United  States 
were  intensively  organized  for  the  war-garden  campaign 
conducted  in  1917  and  again  in  1918. 

When  it  is  known  that  there  is  such  united  effort 
back  of  a  movement,  it  gains  in  strength  and  prestige 
and  there  is  greater  stimulus  to  the  individual  worker. 
People  will  enter  with  more  vim  and  enthusiasm  into 
a  task  which  has  the  backing  and  support  of  all  their 
fellow-townsmen.  Public  meetings  should  be  held  to 
enlist  interest  and  to  secure  more  general  cooperation. 
At  these  meetings  there  should  be  addresses  by  some 
of  the  leaders  in  community  thought,  in  addition  to 
discussion  of  the  work  by  those  who  are  more  directly 
concerned  with  its  operation  and  guidance. 

In  making  a  survey  of  the  available  garden  space  in 
a  city  or  town,  there  are  certain  well-established  meth- 


84         THE  WAR  GARDEN  VICTORIOUS 

ods  of  procedure  which  have  been  found  most  helpful. 
Survey  forces  should  be  selected,  one  for  each  district 
in  the  community.  Each  should  have  a  leader  and 
assistants.  In  many  successful  surveys  these  forces  have 
consisted  of  senior  classes  in  high  schools,  of  Sunday 
school  classes,  of  troops  of  older  Boy  Scouts,  or  of  other 
boys.  A  certain  day  was  selected  for  the  work  and  this 
fact  well  advertised  through  the  newspapers  and  by 
announcement  in  other  ways.  Large-scale  maps  show- 
ing the  different  parcels  of  land  simplified  the  work. 
Each  leader,  with  his  assistants,  was  made  responsible 
for  a  certain  district.  Then  cards  were  prepared  for 
the  information  as  gathered.  On  these  cards  questions 
similar  to  the  following  were  printed: 

1.  Name,  address,  and  telephone  number  of  land- 

owner. 

2.  Whether  land  is  a  back  yard  or  vacant  lot. 

3.  Location  of  plot. 

4.  Approximate  area  in  square  feet. 

5.  Condition  of  the  plot. 

6.  Whether  owner  will  cultivate  it  or  rent  or  lend  it. 

7.  On  what  terms  and  conditions  owner  will  rent  or 

lend. 

Other  inquiries  as  to  the  amount  of  fertilizer  avail- 
able at  different  points,  the  quantity  of  seed  likely  to 
be  required,  also  the  demand  for  tools  and  other  sup- 
plies, usually  are  made  at  the  same  time.  With  all 
these  cards  filled  out  and  arranged  alphabetically,  the 
committee  is  in  possession  of  a  complete  and  compre- 
hensive survey  of  all  the  garden  space  available  in  the 


mtt 


v 


THE  WAR  GARDEN  VICTORIOUS         85 

community.  Meantime,  the  committee  can  receive 
applications  from  those  desiring  gardens,  and  assign 
convenient  plots  as  soon  as  arrangements  can  be  made 
with  the  owners.  Thus  it  is  possible,  with  compara- 
tively little  difficulty,  to  provide  for  the  working  of 
every  foot  of  available  garden  land  in  the  community. 

In  the  gardening  itself  there  should  likewise  be  cooper- 
ation. In  every  town  may  be  found  retired  farmers  or 
experienced  truck  growers  or  a  county  agricultural 
agent;  and  arrangements  should  be  made  with  some  such 
trained  worker  to  give  advice  and  instruction  as  to 
selecting  the  crops  best  suited  to  the  soil  and  as  to  the 
details  of  planting  and  cultivation.  Where  such  indi- 
vidual is  not  available,  sometimes  it  is  desirable  to 
raise  a  fund  that  may  be  used  to  hire  a  g-arden  expert 
to  supervise  the  work.  Where  possible,  the  cost  of 
supervision  should  be  borne  from  a  general  fund  raised 
by  the  organization  in  charge.  If  this  is  not  practicable, 
the  individual  gardeners  should  pay  it  in  proportion  to 
the  size  of  their  plots.  The  supervision  should  extend 
over  the  entire  gardening  season. 

A  group  of  gardeners  should  be  organized  just  as  any 
other  association  is  organized,  with  its  executive  head 
and  its  directing  committees.  Various  problems  are 
bound  to  come  up  each  season,  and  these  can  be 
handled  better  through  committees  than  if  the  indi- 
viduals themselves  or  a  few  of  them  attempt  to  solve 
them.  The  executive  head  should  have  general  super- 
vision of  the  work  and  for  this  reason  should  be,  if 
possible,  some  person  who  is  familiar  with  gardening. 


86         THE  WAR  GARDEN  VICTORIOUS 

Committees  should  arrange  for  purchasing  seed,  ferti- 
lizers, and  other  necessary  supplies  for  the  entire  group. 
This  cooperative  spirit  will  save  time  and  money  to 
all  concerned  and  will  bring  better  results.  Reduced 
rates  usually  can  be  secured  when  garden  supplies  of  any 
sort  are  bought  in  considerable  quantities. 

In  dividing  a  large  tract  into  a  number  of  individual 
plots,  it  should  be  remembered  that  an  average  size  of 
forty  by  sixty  feet  is  about  as  much  as  is  needed  for  one 
family.  This  should  give  an  ample  supply  of  vegetables 
not  only  for  summer  use  but  to  provide  a  surplus  for 
canning  and  drying  purposes  and  for  winter  storage. 
After  a  large  piece  of  land  has  been  divided  and  allotted, 
it  must  be  understood  that  for  garden  purposes  the  lot 
assigned  is  the  property  of  the  person  or  family  to 
whom  it  was  given,  and  it  should  be  protected  as  such. 
Each  plot  should  be  numbered.  In  assigning  plots  the 
fairest  way  is  by  drawing  numbers. 

As  a  specific  instance  of  organized  community  gar- 
dening, the  story  of  garden  production  in  Marshall- 
town,  Iowa,  in  1918,  is  of  interest.  Marshalltown  is  a 
city  of  approximately  20,000  people.  Mayor  S.  H. 
Reilly,  sensing  the  crisis  in  the  food  situation,  called 
upon  the  county  agricultural  agent  to  determine  the 
amount  of  space  within  the  city  that  could  be  put  into 
gardens.  The  county  agent's  survey  revealed  a  fine 
farm  within  the  city  limits,  for  the  aggregate  area  of 
the  unused  vacant  lots  which  could  be  put  to  work  ex- 
ceeded seventy-five  acres.  The  county  agent  found, 
moreover,  300  tons  of  stable  manure  suitable  for  fer- 


THE  WAR  GARDEN  VICTORIOUS         87 

tilizer  which  was  going  to  waste.  This  was  enough 
to  provide  four  tons  for  each  acre.  The  survey  com- 
pleted, arrangements  were  speedily  made  with  the 
owners  whereby  the  unused  lands  could  be  put  to  work. 

The  county  agent's  survey  also  revealed  things  other 
than  land  and  fertilizer.  He  discovered  that  many  1917 
gardens  had  been  failures  because  the  gardeners  were 
ignorant  of  agricultural  principles.  They  had  tried  to 
raise  vegetables  in  soil  not  suited  to  them,  and  they 
did  not  understand  cultural  methods.  Among  the 
residents  of  Marshalltown  were  a  number  of  retired 
farmers.  Like  Cincinnatus,  called  from  his  plow  to 
become  a  public  servant,  these  farmers  were  called 
from  their  retirement  by  the  Mayor  and  drafted  for 
public  service.  They  were  made  garden  supervisors 
for  the  city.  Each  was  appointed  to  oversee  the  work 
in  several  blocks  and  to  make  sure  that  the  gardens 
were  properly  planted  and  well  cared  for.  In  order  that 
seeds  might  be  assured  to  rich  and  poor  alike,  a  public 
subscription  was  taken  to  provide  money  for  their 
purchase.  Thus  Marshalltown's  gardens,  like  Mrs. 
Fuzziwig's  smile,  were  both  vast  and  substantial. 

To  organized  community  effort  was  due  a  large  part 
of  the  success  of  the  war-garden  movement  in  the  United 
States.  Without  such  help  it  is  certain  that  the  city 
farming  plan  never  could  have  attained  the  overwhelm- 
ing success  with  which  it  has  met.  The  generous  thanks 
of  the  nation  are  due  the  loyal  and  self-sacrificing  local 
committees  and  associations  which  gave  of  their  time 
and  their  energy  to  carrying  through  the  plans  which 


88         THE  WAR  GARDEN  VICTORIOUS 

resulted  in  popularizing  home  gardening.  War-garden 
associations  were  created  to  arouse  people  to  the  need  of 
the  work,  to  get  them  started,  and  to  give  them  guidance 
and  assistance  as  they  proceeded.  The  cooperation  in 
this  community  effort  came  from  many  sources.  Offi- 
cials of  all  sorts,  almost  without  exception,  gave  the 
movement  their  endorsement  and  support  and  fre- 
quently served  on  the  committees  while  prominent 
individuals  showed  equal  patriotism  in  their  desire  to 
see  vegetables  grow  where  none  had  grown  before. 

That  the  war-garden  associations  thus  formed  will  be 
permanent  bodies,  or  continue  as  committees  of  the 
local  chambers  of  commerce,  boards  of  trade,  or  other 
bodies,  is  assured.  So  excellent  has  been  the  work  ac- 
complished in  this  organized  way  that  community  effort 
to  aid  home  food  production  must  continue.  With  the 
knowledge  and  experience  already  gained,  these  local 
committees  should  become  more  and  more  a  factor  in 
helping  to  solve  food  problems  as  they  arise.  Their  pur- 
pose and  their  power  doubtless  will  expand;  and  they 
will  become  community  centers  servingfor  the  discussion 
and  initiation  of  other  methods  of  food  production. 


CHAPTER  X 

COOPERATION  IN  GARDENING 

UNITY  IN  THE  "SECOND  LINE  OF  DEFENSE" 

FORTUNATELY  the  movement  to  coordinate 
gardening  activities  in  America,  from  the  outset, 
met  with  sympathetic  response.  Thanks  to  the 
loyal  cooperation  accorded  the  National  War  Garden 
Commission,  there  was  never  any  question  of  the  success 
of  the  garden  campaign.  Such  question  as  there  may 
have  been  was  merely  as  to  the  extent  of  that  success. 
At  no  time  was  there  hesitation  on  the  part  of  those 
enlisted  in  the  army  of  the  soil  as  to  carrying  out  the 
suggestions  made  to  them.  In  a  spirit  of  loyal  and 
hearty  cooperation  organizations  of  all  sorts  and  indi- 
viduals of  all  classes  throughout  the  United  States 
worked  with  the  Commission  to  overcome  every  obsta- 
cle that  threatened  the  success  of  the  food-production 
campaign. 

Merely  to  tabulate  the  names  of  the  various  clubs, 
committees,  and  individuals  who  helped  in  this  move- 
ment would  require  a  volume.  Such  a  list  would 
include  hundreds  of  state,  county,  and  local  organiza- 
tions which  through  their  officers,  committees,  and 
branches  stimulated  the  interest  of  their  own  members 
and  of  others  in  war  gardening.  It  would  contain  the 
names  of  hundreds  of  chambers  of  commerce  and  other 

trade  bodies;  city  and  county  officials;  mayors  and 

89 


90         THE  WAR  GARDEN  VICTORIOUS 

postmasters;  school  superintendents  and  college  in- 
structors; superintendents  of  park  departments  and 
health  officers;  women's  clubs  and  home  demonstra- 
tion agents;  insurance  companies  and  railroads;  lumber 
and  mining  companies;  banks  and  business  houses; 
commissions  for  beautifying  cities  and  tenement- 
house  inspection  officers;  lighthouse-service  supervisors 
and  bureaus  of  municipal  research;  public  libraries  and 
church  societies;  ministers  of  the  gospel  and  leaders  of 
boys'  clubs  and  many  others  who  were  able  in  various 
ways  to  cooperate  in  spreading  the  message  and  in 
rendering  active  assistance  in  getting  the  vacant  places 
of  our  cities  and  towns  to  work  growing  food.  This 
service  was  given  in  both  the  production  and  the  con- 
servation campaigns  of  the  Commission. 

This  cooperation  took  many  forms.  In  some  cases 
it  was  of  an  active  and  constant  character,  beginning 
with  the  start  of  the  drive  to  get  the  war  gardeners 
lined  up  in  the  army  of  the  soil  and  continuing  until 
the  last  tomato  was  pulled  and  the  final  potato  dug; 
or  until  the  last  canned  or  dried  vegetable  had  been 
placed  on  the  pantry  shelf  and  the  final  prizes  awarded. 
In  other  cases  it  consisted  merely  of  the  distribution 
to  interested  parties  of  a  supply  of  the  Commission's 
gardening  or  canning  and  drying  manuals,  with  a  word 
to  each  home  food  producer  wishing  him  success  in  his 
patriotic  work  and  praising  him  for  his  undertaking. 
More  than  4,000,000  of  the  Commission's  books  on 
gardening  and  canning  and  millions  of  its  bulletins  and 
leaflets  were  given  interested  persons  in  1918. 


w 

3 

°U 

£L<^ 


*§• 

II 

l§ 


3  £' 

88' 


5T~. 

3  3 


OQ  JT 

8  P. 


ir 

•g^ 

3  P 
x;  -t 


»ss 


rS 


55-3 

OS' 

3s 

I? 
?S 
«B: 
£?& 
5:8. 
p'o 


o^ 
33" 

£> 
P  2 
3  N 

"§ 

O  P 


CD    ^ 

tl 

Is 


H 


THE  WAR  GARDEN  VICTORIOUS         91 

Libraries  all  over  the  United  States  gave  most  gen- 
erous support  to  the  work  of  the  Commission.  Many 
made  special  displays  of  books  on  gardening.  They 
placed  posters  on  their  bulletin-boards  or  in  other  con- 
spicuous places,  calling  the  attention  of  readers  to  the 
need  for  food  and  informing  them  that  gardening 
books  and  canning  manuals  could  be  had  for  the  asking. 
"The  supply  you  sent  us  is  exhausted,  and  the  demand 
continues,"  was  the  characteristic  word  the  Commis- 
sion received  from  a  large  number  of  libraries  to  which 
consignments  of  the  books  had  been  shipped. 

In  some  cities  and  towns  the  work  was  carried  on 
merely  by  the  popular  sentiment  in  favor  of  war  gar- 
dens which  was  stirred  up  by  appeals  in  the  press  and 
other  publications.  In  many  places,  however,  war 
garden  associations  were  organized  to  guide  and  direct 
the  movement,  or  voluntary  committees  undertook 
to  perform  this  service.  The  leaders  in  many  cases 
were  familiar  with  methods  of  procedure  and  required 
little  assistance.  As  a  rule,  however,  they  were  glad 
to  receive  publications  giving  them  detailed  informa- 
tion as  to  how  to  plan  and  carry  on  their  work.  Again 
they  were  pleased  to  receive  instruction  books  on  gar- 
dening which  they  could  distribute  among  the  numer- 
ous applicants,  and  this  was  true  even  in  cities  and 
towns  where  it  was  possible  to  secure  the  services  of 
paid  agricultural  experts  to  take  charge  of  the  technical 
end  of  the  campaign. 

Nowhere   did  the   Commission   receive  more   loyal 
support  and  he!arty  cooperation  than  from  the  public 


92         THE  WAR  GARDEN  VICTORIOUS 

press.  Closely  in  touch  with  conditions  the  world  over, 
newspaper  editors  understood,  as  perhaps  many  others 
could  not  understand,  the  gravity  of  the  food  situation. 
In  their  endeavor  to  do  their  share,  they  gave  gener- 
ously of  their  news  space.  Particularly  was  it  neces- 
sary to  get  the  appeal  for  home  food  gardens  before 
the  dwellers  in  towns,  especially  in  the  larger  centers  of 
population,  for  there  food  was  most  needed,  and  there 
people  were  least  likely  to  take  upon  themselves  the 
duty  of  cultivating  the  small  plots  of  land  at  their 
disposal.  Practically  all  such  Americans  were  reached 
by  the  Commission  through  the  newspapers.  In  fact, 
practically  all  Americans  were  reached.  News  stories 
were  prepared  by  the  Commission's  publicity  bureau, 
setting  forth  the  facts  as  to  the  world  food  situation, 
and  these  articles  were  placed  in  the  hands,  not  of  a 
few  editors,  but  of  hundreds  a:nd  hundreds.  Not  only 
were  most  of  these  news  stories  freely  printed,  but 
often  they  were  also  prominently  featured  in  such  way 
as  to  emphasize  the  message  they  contained. 

After  the  need  of  gardening  had  thus  been  sufficiently 
impressed  upon  the  mind  of  the  public,  the  Commission's 
staff  of  experts  prepared  daily  lessons  in  gardening, 
which  were  sent  to  a  great  number  of  newspapers. 
Hundreds  of  leading  newspapers,  from  the  Atlantic 
to  the  Pacific,  carried  these  daily  lessons.  The  Phila- 
delphia North  American,  to  mention  only  one  of  many 
large  city  newspapers,  printed  a  garden  lesson  daily 
for  many  weeks,  publishing  it  on  its  front  page  and 
displaying  it  in  a  special  box  to  attract  attention. 


THE  WAR  GARDEN  VICTORIOUS         93 

These  lessons  began  with  the  preparation  of  the  soil 
and  the  sowing  of  seed  in  the  house  for  early  vegetables, 
and  dealt  with  one  or  more  vegetables  daily,  setting 
forth  in  simple  language  the  proper  cultural  methods 
for  the  vegetables  in  question,  and  pointing  out  the 
diseases  and  enemies  of  the  particular  products  under 
discussion,  together  with  methods  of  combating  them. 
Though  simple  in  language  and  shorn  of  all  useless 
technicalities,  these  daily  gardening  lessons  lacked  no 
essential  cultural  directions;  and  even  a  beginner  could 
have  become  a  successful  gardener  by  following  care- 
fully the  directions  given. 

The  publicity  campaign  did  not  end  with  telling 
gardeners  how  to  raise  vegetables.  As  soon  as  the 
garSen  season  was  well  started,  appeals  were  made 
through  the  newspapers  for  the  conservation  of  all 
excess  garden  products.  The  necessity  for  such  conser- 
vation was  first  pointed  out,  and  then  methods  of 
canning  and  drying  garden  products  and  fruit  were  set 
forth  simply  and  completely.  These  publicity  cam- 
paigns in  the  public  press  went  hand  in  hand  with  the 
issuance  of  the  Commission's  various  books,  which 
were  offered  free  to  any  one  upon  request. 

Despite  the  wonderful  response  of  the  public  to 
appeals  to  raise  garden  products,  it  was  apparent  that 
the  need  for  food  increased  rather  than  decreased, 
because  production  so  constantly  fell  off  in  Europe. 
The  constant  dripping  of  water  will  wear  away  even 
the  hardest  stone,  and  the  Commission  believed  that 
the  endless  repetition  of  the  garden  appeal  would 


94         THE  WAR  GARDEN  VICTORIOUS 

finally  move  even  the  most  indifferent  reader.  For 
this  reason  its  publicity  campaign  did  not  end  with  the 
gardening  season.  News  stories  and  garden  statis- 
tics of  all  sorts  were  gathered  by  the  Commission  and 
given  to  the  press.  These  stories  included  accounts  of 
the  work  of  individual  gardeners,  of  garden  clubs,  of 
communities,  and  of  the  organized  gardeners  in  great 
industries.  Likewise  the  Commission  gathered  to- 
gether thousands  of  cartoons  and  funny  stories  and 
jokes  about  war  gardens  and  war  gardeners,  and  issued 
books  of  these  humorous  items.  The  press  reproduced 
this  matter  the  country  over  and  in  this  way  the  funny- 
bone  of  America  was  tickled  with  the  garden  idea.  The 
Commission's  publicity  work  was  not  confined  to  the 
daily  press.  Feature  stories  were  supplied  to  many 
magazines  and  periodicals  as  well  as  to  the  magazine 
sections  of  Sunday  newspapers.  These  articles  were 
more  pretentious  than  those  prepared  for  the  dailies. 
They  aimed  not  merely  to  be  authoritative  but  to  have 
literary  quality  as  well.  They  dealt  with  gardening 
from  many  different  points  of  view,  but  always  the 
lesson  was  conveyed  that  more  food  was  needed  and 
that  it  would  have  to  be  raised  by  the  average  American, 
irrespective  of  his  vocation.  With  these  magazine 
articles,  and  with  many  of  its  newspaper  stories  as  well, 
the  Commission  supplied  illustrations.  Its  agents  had 
secured  hundreds  and  hundreds  of  interesting  photo- 
graphs showing  different  phases,  of  garden  work  in  al- 
most every  portion  of  the  country.  These  pictures, 
portraying  war  gardens  from  the  arid  sands  of  the 


THE  WAR  GARDEN  VICTORIOUS         95 

Southwest  to  the  cold  mountain  slopes  of  the  North- 
east and  from  the  rocky  coasts  of  the  north  Atlantic 
to  the  sandy  beaches  of  the  Pacific,  brought  home  to 
every  one  who  saw  them  the  idea  that  everywhere,  in 
all  sorts  of  places,  people  of  all  kinds  were  toiling  to 
produce  food.  The  moral,  "Go  and  do  likewise,"  was 
too  obvious  to  be  missed. 

Whatever  would  attract  attention  to  the  need  of 
gardening,  or  help  the  gardener  with  his  work,  or 
assist  in  putting  to  work  the  large  areas  of  "slacker 
lands,"  the  Commission  tried  to  portray  by  word  or 
picture  in  the  pages  of  the  daily  press,  the  weekly 
magazines,  and  the  periodicals  of  less  frequent  publica- 
tion. It  stood  ready  to  furnish,  and  did  furnish,  garden- 
ing and  conservation  matter  of  any  sort  to  any  one  who 
requested  it.  Service  was  the  motto  of  the  Commission, 
and  that  service  was  well  repaid  in  the  splendid  response 
of  the  American  people  to  the  appeal  for  gardens. 


CHAPTER  XI 
WAR  GARDENS  AS  CITY  ASSETS 

A  THING  OF  BEAUTY  Is  A  JOY  FOREVER 

EVERY  city  aims  to  be  as  prosperous  and  progres- 
sive as  possible  and  nowadays  most  people  realize 
that  the  city  beautiful  is  also  likely  to  be  the 
city  commercially  worth  while.  Probably  no  other 
one  enterprise  will  add  more  to  a  city's  beauty  than 
gardening.  Gardening,  therefore,  has  double  value. 
It  both  enriches  and  beautifies.  By  the  same  token 
it  develops  civic  pride  and  community  spirit. 

For  these  reasons  any  community  shpuld  delight  in 
being  called  a  "garden  city,"  whether  the  name  is 
applied  literally  or  merely  in  a  figurative  sense.  One 
result  of  the  war-garden  movement  is  that  practically 
any  American  community  can  truthfully  be  designated 
by  this  term. 

It  is  fortunate  indeed  that  this  is  true.  Unity  of 
thought,  of  action,  of  ideals,  is  the  crying  need  of  the 
hour  in  America.  United,  we  stand;  divided,  we  fall. 
Probably  nothing  is  more  potent  as  a  factor  for  build- 
ing up  community  spirit  than  gardening,  particularly 
community  gardening.  A  link  to  bind  men  together  is 
gardening.  It  creates  common  interests.  It  unites  all 
hands  in  the  common  end  of  producing  food.  Rubbing 
elbows  in  their  garden  patches,  lawyers  and  laborers, 
tradesmen  and  housewives,  speedily  discover  that  they 
96 


THE  WAR  GARDEN  VICTORIOUS         97 

have  much  in  common.  One  of  the  things  they  have 
in  common  is  their  interest  in  their  community;  for 
each  wishes  to  see  it  progress. 

If  the  democracy  of  a  nation  depends  upon  the  democ- 
racy of  the  individuals  who  compose  that  nation,  then 
assuredly  the  war  garden  is  a  forge  that  is  daily  strength- 
ening the  links  in  our  chain  of  democracy.  Our  soldiers, 
shoulder  to  shoulder  in  the  trenches,  learned,  that, 
whatever  their  respective  stations  in  life,  they  are 
brothers.  In  a  heat  a  little  less  intense,  but  none  the 
less  sufficient  to  weld  the  strongest  souls,  our  garden- 
ers, too,  have  fused  into  a  solid  unit.  Link  by  link  the 
chain  of  our  democracy  has  grown  stronger. 

With  it  has  grown  our  civic  pride — the  pride  of  each 
community  in  the  progress  it  is  making.  One  of  the 
progressive  things  cities  are  proud  of  to-day  is  the 
extent  of  their  war-garden  activities.  Just  as  different 
communities  aimed  to  be  the  first  "over  the  top"  in  a 
Liberty  Loan  campaign,  and  to  secure  the  flag  which 
spoke  of  patriotic  duty  performed,  so  they  have  been 
anxious  to  excel  in  the  number  of  war  gardens  they  have 
planted  and  in  the  amount  of  food  they  have  raised  to 
help  the  boys  "over  there." 

The  National  War  Garden  Commission  has  received 
from  hundreds  of  cities  and  towns  throughout  the 
United  States  expressions  showing  how  proud  they  are 
of  their  war-garden  records.  Typical  items  of  this 
enthusiasm  are  these:  "Every  bit  of  available  land 
is  being  cultivated;"  "There  is  scarcely  a  home  here 
without  a  war  garden;"  "All  back  yards  and  vacant 
7 


98         THE  WAR  GARDEN  VICTORIOUS 

lots  are  being  planted;"  "We  believe  we  have  the  best 
war  gardens  in  the  United  States."  Each  city  wanted 
to  make  a  record  in  food  production.  It  is  through 
rivalry  of  this  sort  that  cities  progress. 

War  gardening,  again,  is  an  asset  to  any  city  in  that 
it  adds  to  that  city's  material  wealth.  All  food  grown 
adds  just  so  much  to  a  city's  wealth.  In  the  first  place 
gardening  gives  the  individual  more  money.  By  plant- 
ing a  home  garden  he  reduces  his  own  expenses,  saving 
many  dollars  on  his  market  and  grocery  bills.  Whether 
he  saves  and  invests  this  money  in  some  local  enter- 
prise, or  spends  it  for  necessities  or  even  luxuries,  the 
community  benefits.  The  money  goes  into  houses  and 
lots,  into  automobiles,  books,  furniture,  pianos,  cloth- 
ing, into  everything,  in  fact,  that  modern  man  needs 
for  his  comfort  and  happiness.  Thus  while  he  is  help- 
ing himself,  he  is  also  helping  the  merchants  and  the 
tradesmen  of  the  city.  He  is  adding  to  his  own  and 
the  community's  resources. 

The  financial  gain  to  a  city  from  the  war-gardening 
enterprise  is  strikingly  revealed  by  figures  on  the 
amount  of  produce  raised.  A  few  cases  will  be  illus- 
trative. For  instance,  Indianapolis  estimated  the  value 
of  its  war-garden  crop  in  1918  at  $1,473,165,  an  in- 
crease of  more  than  $600,000  over  the  previous  year. 
Denver  placed  its  yield  at  $2,500,000  and  Los  Ange- 
les at  $1,000,000.  The  figures  for  a  few  other  cities 
were  as  follows:  Minneapolis,  $1,750,000;  Washing- 
ton, District  of  Columbia,  $1,396,500;  Grand  Rapids, 
Michigan,  $900,000;  Salt  Lake  City,  Utah,  $750,000; 


MIDST  TOWERING  SKYSCRAPERS 

In  Bryant  Park,  New  York,  in  the  heart  of  the  nation's  throbbing  metropolis,  there  was  planted 

a  demonstration  war  garden,  and  a  little  garden  house  was  erected  which  served  as  a 

distributing  center  for  literature  of  the  National  War  Garden  Commission.    Formal 

ceremonies  were  held  at  the  time  of  the  dedication  of  the  building. 


THE  WAR  GARDEN  VICTORIOUS         99 

Louisville,  Kentucky,  $750,000;  Worcester,  Massa- 
chusetts, $750,000;  Oklahoma  City,  Oklahoma,  $500,- 
ooo;  Dallas,  Texas,  $300,000;  Scranton,  Pennsylvania, 
$450,000;  Rochester,  New  York,  $350,000;  Pittsburgh, 
Pennsylvania,  $250,000;  Burlington,  Iowa,  $250,000; 
Newark,  New  Jersey,  $160,000;  New  Orleans,  Louisiana, 
$125,000;  Atlanta,  Georgia,  $100,000. 

Another  gain  which  comes  to  a  city  from  war  gar- 
dening is  the  improvement  in  the  appearance  of  the 
place;  and  added  beauty  means  added  worth.  The 
poet  who  sang  that  "a  thing  of  beauty  is  a  joy  for- 
ever" might  have  written  with  equal  truthfulness — 
although,  of  course,  we  do  not  expect  the  minds  of 
poets  to  run  in  such  practical  and  commercial  channels 
— that  it  is  also  a  "  thing  of  value  forever. "  In  the  long 
run  those  improvements  which  add  to  the  beauty  of 
a  city  or  community  add  also  to  its  material  prosperity 
and  to  its  civic  progress. 

For  this  reason  chambers  of  commerce  and  other  trade 
organizations  do  good  service  for  their  communities 
when  they  urge  the  cleaning-up  of  all  vacant  lots  and 
open  spaces  and  their  conversion  into  gardens.  Travel- 
ers have  noted  how  much  better  many  towns  looked 
during  the  past  year  or  two  because  of  the  fact  that 
most  of  the  back  yards  "fronting"  on  the  railroad  tracks 
have  been  improved  into  clean,  well-kept  vegetable 
plots.  The  average  back  yard  is  bare  of  flowers,  as 
these  are  reserved  for  the  place  of  honor  in  front 
of  the  house;  and  so  a  vegetable  garden  in  the  space 
at  the  rear  is  highly  to  be  commended  as  an  attraction 


ioo       THE  WAR  GARDEN  VICTORIOUS 

to  the  place.  A  person  renting  or  buying  a  piece  of 
property  which  displays  a  healthy  and  prosperous- 
looking  garden  is  immediately  put  into  a  more  favor- 
able frame  of  mind  by  the  sight  of  this  growing  food 
and  is  willing  to  pay  more  for  the  place. 

As  to  the  vacant  lots  which  straggled  and  scrambled 
along  many  city  streets  before  the  days  of  war  gardens, 
nothing  more  than  a  mere  statement  of  fact  is  neces- 
sary to  convince  any  one  that  the  removal  of  these 
"sore  spots"  is  advantageous  in  many  ways.  These 
barren  lands,  with  their  unsightly  briars  and  weeds, 
their  ugly  ash-heaps  and  piles  of  litter,  detracted  not 
only  frdm  the  appearance  but  from  the  commercial 
value  of  all  the  surrounding  property. 

In  hundreds  of  cases  it  was  not  realized  until  an  ac- 
tual enumeration  was  made,  how  many  acres  of  such 
unused  land  there  were  in  a  city.  There  was  scarcely 
a  town  of  any  size  which  did  not  contain  a  total  of 
hundreds  of  acres  of  such  idle,  useless  land.  With 
little  effort  these  unsightly  lots  can  be  converted  into 
rich  gardens  to  help  feed  the  city  and  the  nation.  To 
clean  up  all  such  places,  therefore,  and  to  put  them  to 
profitable  use,  is  a  standing  advertisement  for  the  city. 
Furthermore,  the  example  of  one  city  leads  to  a  dupli- 
cation of  the  good  work  elsewhere  and  an  effort  to 
improve  on  it.  Thus  the  gain  of  one  is  the  gain  of  all. 
The  city  benefits,  the  state  benefits,  the  nation  benefits. 

Cleveland  surpassed  itself  in  war  gardening.  As  a 
result  of  the  very  active  campaign  conducted  there 
under  the  auspices  of  the  war  garden  committee,  a 


THE  WAR  GARDEN  VICTORIOUS       101 

sub-committee  of  the  mayor's  advisory  war  committee, 
40,000  war  gardens  were  planted  in  1918.  The  city  had 
set  out  to  make  it  25,000  but  went  far  beyond  this 
figure.  George  A.  Schneider,  chairman  of  the  commit- 
tee, mapped  out  a  broad  and  comprehensive  campaign 
which  resulted  in  a  splendid  record.  Carl  F.  Knirk, 
garden  director,  was  untiring  in  his  efforts  to  make  the 
work  a  complete  success.  A  survey  was  made  of  every 
vacant  lot  in  the  city  and  its  suburbs,  with  high- 
school  boys  aiding  in  this  collection  of  data  in  their 
respective  districts.  Six  paid  instructors  were  engaged 
and  each  placed  in  charge  of  a  certain  district.  Three 
tractor  plows  prepared  the  ground  in  the  larger  tracts. 
Other  agencies  cooperated  in  the  movement.  These 
included  women's  clubs,  schools,  business  houses,  and 
manufacturing  concerns.  Western  Reserve  Univer- 
sity introduced  a  course  in  home  gardening  and  it  was 
opened  to  some  of  the  garden  clubs  and  women  inter- 
ested in  the  work.  Many  of  the  industrial  plants 
provided  land  for  their  employes  and  hundreds  of  fine 
gardens  were  the  result.  The  companies  also  encour- 
aged their  men  in  the  conservation  of  their  garden 
products.  Thousands  of  the  Commission's  war  vege- 
table gardening  and  canning  and  drying  books  were 
distributed  to  the  city's  home  food  growers  through  the 
Cleveland  Public  Library  and  the  Cleveland  Public 
Schools  and  through  the  Cleveland  Trust  Company, 
the  Citizens  Savings  and  Trust  Company,  the  Superior 
Savings  and  Trust  Company,  the  Guardian  Savings  and 
Trust  Company,  and  other  public-spirited  institutions. 


102       THE  WAR  GARDEN  VICTORIOUS 

Even  a  beautiful  city  park  system  loses  none  of  its 
charm  when  a  part  of  it  is  turned  to  utilitarian  purposes. 
Historic  Boston  Common  was  none  the  less  attractive 
to  the  passer-by  during  the  season  of  1918  because  a 
fine  demonstration  war  garden  was  growing  at  one 
side  of  it.  Even  when  the  necessities  of  war  do  not 
make  it  such  an  important  and  desirable  prospect,  a 
trim  and  well-cultivated  series  of  vegetable  plots  such 
as  displayed  their  patriotic  beauty  there,  would  not 
detract  from  the  natural  beauty  of  the  landscape. 

Potomac  Park,  in  the  shadow  of  the  tall  and  stately 
Washington  Monument,  was  a  constant  source  of 
pleasure  to  the  thousands  of  automobilists  who  sped 
along  the  river  driveway.  In  the  afternoon  and  twi- 
light the  sight  of  hundreds  of  war  gardeners  cultivat- 
ing their  vegetable  patches  in  sight  of  the  White  House 
and  the  majestic  dome  of  the  Capitol  was  a  picture 
never  to  be  forgotten.  Down  at  the  lower  end  of  the 
Chesapeake  Bay  near  where  busy  transports  were 
loading  their  precious  human  freight  and  their  supplies 
for  France,  the  Commission  on  Beautifying  the  City  of 
Norfolk  took  charge  of  the  war-garden  campaign  and 
conducted  it  to  a  successful  conclusion,  adding  more 
than  $200,000  worth  of  vegetables  to  the  food  wealth 
of  that  rich  truck-growing  section  of  the  country. 

In  New  York  City  an  extremely  interesting  war 
garden  was  growing  in  Bryant  Park.  There  in  the 
heart  of  the  great  metropolis,  shaded  by  over-towering 
sky-scrapers  and  beside  the  majestic  public  library, 
a  small  war  garden  spoke  its  message  to  the  world. 
This  demonstration  plot  was  under  the  direction  of 


THE  WAR  GARDEN  VICTORIOUS       103 

A.  N.  Gitterman,  chairman  of  the  war  garden  com- 
mittee of  the  Department  of  Parks  for  the  Borough  of 
Manhattan.  The  little  garden-house  which  stood  there 
was  dedicated  in  the  spring  of  1918,  and  from  this 
center  were  distributed  large  quantities  of  the  National 
War  Garden  Commission's  books  and  other  literature 
to  help  the  "city  farmers"  of  Greater  New  York.  The 
work  of  this  garden,  like  that  of  the  millions  of  other 
war  gardens  throughout  the  country,  was  helping  to 
keep  the  light  burning  on  the  Statue  of  Liberty  at 
the  entrance  of  thi's  great  harbor  of  a  free  country. 

In  his  report  at  the  end  of  the  season  to  William  F. 
Grell,  Park  Commissioner  of  the  Borough  of  Manhat- 
tan, Mr.  Gitterman  said: 

We  maintained  two  demonstration  gardens,  one  at 
Union  Square,  Fourteenth  Street  and  Broadway,  and 
the  other  at  Bryant  Park,  Forty-Second  Street  and 
Sixth  Avenue,  where  headquarters  are  maintained  in  a 
model  garden-house  which  was  donated  to  the  city  by 
the  National  War  Garden  Commission  of  Washington. 
This  garden  has  been  a  great  success  from  its  dedication 
when  President  Pack  turned  the  first  spade  of  earth  in 
this  most  valuable  garden-plot  in  the  world. 

Intensive  gardening  was  here  profitably  demonstrated 
as  is  shown  by  the  results  achieved  in  the  limited  area 
allotted  to  each  variety.  Small  blackboards  explained 
each  operation  in  the  little  garden  when  the  supervisor 
was  working,  planting,  weeding,  cultivating,  thinning, 
spraying,  or  picking.  In  addition,  information  in  detail 
was  given  on  the  special  bulletin-board  concerning  in- 
sects and  their  control,  weeds  and  their  relation  to  agri- 
culture, spraying  formulae,  seed  varieties,  plant  diseases, 
and  other  garden  data  of  interest  to  the  war  gardener. 


104       THE  WAR  GARDEN  VICTORIOUS 

In  the  Borough  of  Manhattan  there  was  an  increase, 
according  to  the  report,  of  seventy  per  cent,  in  the  war- 
gardening  activities  of  1918  as  compared  with  the  year 
preceding.  In  1919  it  is  expected  that  every  available 
vacant  lot  will  be  planted. 

More  than  one  hundred  and  sixty  loads  of  manure 
were  furnished  during  the  season  of  1918  and  delivered 
to  the  gardens  from  the  various  riding  academies  near 
Central  Park. 

The  demonstration  garden  in  Union  Square  had  soil 
but  a  foot  in  depth  over  the  subway  roof  and  this  served 
to  impress  upon  the  minds  of  pessimistic  owners  of 
vacant  land  the  value  of  cultivation  even  under  a 
handicap,  as  the  results  obtained  from  this  one  foot 
of  soil  were  considerable. 

A  constant  stream  of  visitors  recorded  their  names 
and  addresses  in  the  guest-book  at  the  little  garden- 
house  in  Bryant  Park.  People  from  almost  every  city 
in  the  United  States  and  a  great  number  from  European 
countries  inspected  the  place. 

Cities,  as  well  as  individuals,  can  entertain  angels 
unaware,  and  many  a  community  that  encouraged 
war  gardening  purely  as  a  patriotic  measure,  has  found 
that  city  farming  is  a  paying  as  well  as  a  patriotic 
activity.  Bread  cast  upon  the  waters,  in  the  form  of 
gardening  efforts  to  help  a  famishing  world,  has  re- 
turned after  many  days  as  a  rich  reward  in  increased 
civic  wealth  and  betterment.  Decidedly,  war  gardens 
are  an  asset  to  any  city. 


CHAPTER  XII 
THE  PART  PLAYED  BY  DAYLIGHT  SAVING 

How  "  CITY  FARMERS  "  WERE  ENABLED  TO  TAKE  TIME  BY  THE  FORELOCK 

BECAUSE  of  the  Daylight  Saving  Law  war  gar- 
dens added  far  more  to  the  nation's  food  supply 
in  the  season  of  1918  than  would  have  been  pos- 
sible otherwise.  This  law  was  in  operation  during  seven 
months  of  the  year,  from  the  last  Sunday  in  March 
until  the  last  Sunday  in  October.  The  impetus  which 
this  gave  to  the  movement  and  the  material  gain  re- 
sulting therefrom  were  almost  inestimable.  That  the 
measure  increased  by  many  millions  of  dollars  the 
value  of  the  food  grown  is  undoubted. 

An  idea  of  what  this  extra  hour  of  daylight  meant 
to  the  war  gardeners  of  the  country  may  be  gathered 
from  the  actual  amount  of  working  time  it  presented 
as  a  free  gift  to  the  home  food  producers.  This  extra 
hour  given  each  afternoon  to  the  war  gardener  meant 
a  total  of  182  hours  during  seven  months  of  twenty- 
six  working  days  each.  Multiplying  this  figure  by 
the  number  of  war  gardeners  in  the  United  States — 
5,285,000 — it  gives  the  stupendous  aggregate  of 
961,870,000  hours  of  time,  or  329,407  years  of  eight- 
hour  days. 

More  than  300,000  years  were  thus  added  to  this 
one  industry  alone  by  a  single  piece  of  legislation,  laws 

similar  to  which  had  been  adopted  by  fifteen  other 

105 


io6       THE  WAR  GARDEN  VICTORIOUS 

countries  before  the  United  States  followed  their  ex- 
ample in  the  spring  of  1918. 

To  secure  the  passage  of  the  Daylight  Saving  Law 
the  National  War  Garden  Commission  used  its  in- 
fluence, and  many  of  the  leaders  in  the  war-garden 
movement  throughout  the  country  urged  upon  Con- 
gress the  vital  need  and  the  value  of  this  statute.  The 
congressional  committee  which  had  the  measure  in 
charge  showed  its  realization  of  the  effect  the  law  would 
have  on  gardening  by  mentioning  it  most  prominently 
in  its  report.  This  document  said  in  part: 

In  view  of  the  increased  food  production  which  will 
be  brought  about  under  the  bill,  the  comfort  and  the 
convenience  which  it  will  bring  to  laborers  and  the 
public  generally,  and  the  saving  of  expenses,  especially 
relating  to  light  and  fuel,  it  is  believed  by  our  committee 
that  the  measure  should  be  enacted. 

That  the  measure  accomplished  all  that  was  expected 
of  it,  and  was  of  inestimable  value  in  helping  the  United 
States  in  its  gigantic  war  preparations,  is  the  testimony 
of  the  nation.  In  a  statement  on  the  subject  at  the 
conclusion  of  the  first  year's  operation  of  the  law,  Sen- 
ator Calder  of  New  York,  author  of  the  bill,  called 
particular  attention  to  its  benefit  to  war  gardeners. 
He  said: 

The  Daylight  Saving  Law  which  became  effective  on 
the  last  Sunday  in  March  has  more  than  fulfilled  the 
prophecies  of  its  advocates.  It  has  really  turned  one 
hour  of  night  into  day.  People  live  by  custom.  They 
rise  in  the  morning  by  the  clock;  they  eat  their  meals 


THE  WAR  GARDEN  VICTORIOUS        107 

by  the  clock,  and  go  to  bed  by  the  clock,  so  that 
during  the  time  this  law  has  been  in  operation  a  vast 
majority  of  the  people  of  this  country  have  been  awake 
one  hour  more  of  daylight  and  asleep  one  hour  more  of 
dark  than  they  were  formerly.  This  additional  hour  of 
daylight  has  been  most  helpful  to  the  men,  women,  and 
children  of  the  nation  who  have  taken  advantage  of  it 
to  plant  war  gardens,  thereby  not  only  relieving  the 
strain  upon  the  farm  but  to  a  very  considerable  degree 
tending  toward  economy  in  family  expenditures.  It 
has  also  saved  in  gas  and  electric  bills  not  less  than  ten 
per  cent,  of  the  money  formerly  spent  for  this  purpose. 
In  addition,  it  has  saved  during  its  seven  months  of 
operation  this  year  at  least  one  million  tons  of  coal. 
It  has  afforded  in  the  construction  of  cantonments  for 
our  army,  in  the  manufacture  of  munitions  and  war 
supplies  of  every  character,  and  in  the  building  of  ships 
one  hour  more  of  daylight  for  the  men  engaged  in  these 
industries. 

It  is  a  universal  practice  for  working  men  and  women 
to  begin  their  day's  labor  at  eight  o'clock  and  in  some 
industries  at  seven  o'clock  in  the  morning.  They  can- 
not be  induced  to  work  before  seven  o'clock,  but,  with 
the  long  evening  produced  by  this  law,  those  who  labor 
have  been  induced  to  work  additional  hours  at  night 
where  the  exigencies  of  the  occasion  demanded  it.  With- 
out question  this  bill  has  been  most  helpful  in  the  great 
war  work  in  which  this  nation  was  engaged. 

The  Daylight  Saving  Law  will  be  in  effect  again  in 
1919  and  each  succeeding  year  unless  it  is  revoked  by 
further  legislation,  for  the  bill  as  passed  provided  that 
"at  two  o'clock  antemeridian  of  the  last  Sunday  in 
March  of  each  year  the  standard  time  of  each  zone 


io8       THE  WAR  GARDEN  VICTORIOUS 

shall  be  advanced  one  hour,  and  at  two  o'clock  ante- 
meridian of  the  last  Sunday  in  October  in  each  year 
the  standard  time  of  the  zone  shall,  by  the  retarding 
of  one  hour,  be  returned  to  the  mean  astronomical  time 
of  the  degree  of  longitude  governing  said  zone."  Its 
benefits,  therefore,  will  continue,  and  as  the  number  of 
home  food  producers  increases  the  resulting  gain  will 
be  greater. 


CHAPTER  XIII 
THE  FUTURE  OF  WAR  GARDENING 

THE  FRUITS  OF  PEACE  TO  SPRING  FROM  THE  SEEDS  OF  VICTORY 

COMING  events,  we  are  told,  cast  their  shadows 
before.  Among  the  prophetic  shadows  now  hov- 
ering over  us  is  a  finger  of  cloud  which  points  to 
vital  changes  in  the  business  of  feeding  the  world.  In- 
deed, these  changes  are  already  taking  place.  In  part 
they  have  taken  place,  but  many  of  us,  being  of  those 
who  have  eyes  yet  do  not  see,  are  still  unaware  that  the 
old  order  has  changed  and  that  the  new  order  of  things 
has  come  to  pass. 

No  other  single  occupation  born  of  the  war  has 
affected  a  greater  number  of  people  than  has  gardening. 
Starting  from  a  mere  nothing  before  the  United  States 
entered  the  war,  this  form  of  service  grew  in  less  than 
two  years  into  a  new  occupation,  which  numbered  its 
followers  by  the  millions  and,  in  the  number  of  people 
employed,  exceeded  any  other  branch  of  gainful  occu- 
pation with  the  single  exception  of  actual  farming. 

The  fact  that  such  a  vast  number  of  American  citi- 
zens took  up  this  work  shows  that  they  appreciated 
the  merit  of  it,  and  this  is  one  of  the  reasons  for  the 
confident  prediction  that  war  gardening  has  come  to 
stay.  It  is  something  that  the  world  will  not  willingly 
let  die.  Home  food  production  will  continue  because 

it  has  been  found  worth  while;  and,  like  other  things 

109 


i  io       THE  WAR  GARDEN  VICTORIOUS 

which  this  war  has  demonstrated  to  be  of  value  and 
benefit  to  mankind,  it  will  last. 

War  gardening  will  permanently  establish  itself  be- 
cause its  peace-time  value  will  fully  equal  its  war-time 
worth.  This  will  be  true  at  all  times,  but  more  partic- 
ularly during  the  first  five  or  ten  years  of  the  great 
reconstruction  period.  During  that  period  the  matter 
of  food  production  will  be  of  the  most  pressing  im- 
portance. It  will  be  on  a  par  with  many  of  the  other 
enormous  reconstruction  problems  which  face  the  world. 
It  will  require  the  continued  application  of  broad 
thought  and  effort.  There  will  be  no  decrease  in  the 
demand  for  foo,d;  in  fact  that  demand  will  really  be 
greater,  much  greater,  than  it  was  during  the  days  of 
actual  conflict. 

This  will  be  true  because  the  coming  of  peace  means 
the  restoration  of  the  freedom  of  the  seas,  and  freedom 
of  the  seas  means  a  restored  commerce.  German  sav- 
agery and  the  frightfulness  of  unrestrained  subma- 
rine warfare  have  largely  driven  the  world's  ordinary 
commerce  from  the  seas;  and  much  of  that  commerce 
was  traffic  in  foodstuffs.  For  decades,  even  centuries, 
Europe  has  been  dependent  upon  the  remainder  of  the 
world  for  food  to  eke  out  its  own  inadequate  supplies. 
Before  the  war,  for  example,  England,  according  to 
the  United  States  Food  Administration,  produced  but 
one-fifth  of  her  own  foodstuffs,  while  France  raised  one- 
half  of  hers,  and  Italy  produced  perhaps  two-thirds  of 
what  she  consumed.  What  was  true  of  these  nations 
was  true  of  the  remainder  of  Europe.  Unless  food  could 


THE  WAR  GARDEN  VICTORIOUS        in 

be  obtained  from  foreign  sources,  hunger  was  sure  to 
visit  practically  every  European  nation.  The  shutting 
off  of  commerce  by  German  piracy  has  meant  star- 
vation, literal  starvation,  to  multitudes  of  innocent 
persons. 

The  restoration  of  commerce  means  that  all  these 
starving  nations  will  send  their  ships  to  America  for 
food,  food,  and  still  more  food.  The  number  of  these 
innocent  neutral  victims  of  German  savagery  is  put 
by  the  United  States  Food  Administration  at  180,000,- 
ooo  persons !  Russia,  too,  is  disorganized  and  starving, 
and  her  population  numbers  160,000,000! 

If  figures  never  lie,  the  burden  we  must  carry  in  time 
of  peace,  as  indicated  by  statistics,  is  truly  appal- 
ling. When  the  war  began  we  were  feeding  our  own 
100,000,000  people  and  sending  abroad  a  relatively 
small  and  constantly  decreasing  surplus.  To  our  100,- 
000,000  we  had  to  add  the  120,000,000  people  of  the 
Entente  allied  nations.  Speedily  we  found  that  our 
claim  that  America  was  "the  granary  of  the  world" 
was  an  empty  boast.  Merely  to  provide  food  sufficient 
to  enable  our  allies  to  eke  out  their  own  stores  taxed 
us  to  the  utmost.  Only  through  decreased  consump- 
tion, by  having  recourse  to  wheatless  and  meatless  days, 
by  lessening  our  use  of  butter,  milk,  sugar,  and  other 
exportable  foods  could  we  send  enough  to  keep  our 
allies  from  actual  starvation. 

During  the  three  years  preceding  the  war,  our  ex- 
ports of  meat  were  just  short  of  an  average  of  500,- 
000,000  pounds  a  year.  In  1917  we  shipped  abroad 


H2       THE  WAR  GARDEN  VICTORIOUS 

2,000,000,000  pounds — an  increase  of  400  per  cent.  In 
the  same  way  our  exports  of  butter  in  1913  totaled 
slightly  more  than  3,500,000  pounds.  In  1917  we  ex- 
ported, in  round  numbers,  26,750,000  pounds.  Before 
the  war  our  shipments  of  cheese  averaged  2,500,000 
pounds.  In  1917  they  exceeded  66,000,000  pounds. 
Our  exportation  of  condensed  milk  jumped  from 
16,500,000  pounds  to  259,000,000  pounds. 

If  the  feeding  of  our  120,000,000  allies  made  such  a 
drain  on  our  resources,  what  will  happen  now  that 
180,000,000  starving  neutrals  also  come  to  us  for  food; 
when  Russia's  helpless  160,000,000  thrust  their  hands 
across  the  sea  to  us,  even  as  the  sinking  Peter  appealed 
to  Christ,  saying,  "Save  me  or  I  perish"?  Now  that 
peace  has  come;  now  that  Germany  and  Austria  are 
again  to  be  admitted  to  the  society  of  nations,  as  even- 
tually they  must  be,  how  can  we  prevent  their  hungry 
multitudes — another  100,000,000  souls — from  also  en- 
tering our  markets  and  bidding  for  our  food  supplies? 
Already  our  former  foes  are  begging  piteously  for  food, 
and  President  Wilson  has  assured  them  that  their 
appeals  will  be  heeded. 

$$Now  that  these  things  have  come  to  pass,  we  must 
feed  or  help  to  feed,  not  220,000,000  people  as  during 
the  war,  but  an  additional  440,000,000.  In  short,  now 
that  the  war  is  ended  and  commerce  restored,  we  must 
help  to]ffeed|two-thirds  of  a  billion  of  people ! 

Food  Administrator  Hoover  recognized  this  condition 
as  inevitable,  and  when  the  armistice  was  signed  he  was 
prepared  to  reckon  with  it.  With  the  cessation  of  hos- 


THE  WAR  GARDEN  VICTORIOUS        113 

tilities  he  marshalled  the  food  forces  of  America  and 
proceeded  at  once  to  Europe  to  join  hands  with  the 
food  forces  of  England  and  the  Continent  to  the  end 
that  starvation  might  be  prevented.  As  one  of  his 
initial  steps,  before  sailing,  he  asked  that  the  war  gar- 
dens of  America  be  maintained  and  expanded.  To 
the  Victory  Gardeners,  he  gave  the  impetus  of  his 
urgent  plea  for  continued  effort  in  the  cause  of  food 
production. 

The  signing  of  the  armistice  caused  complete  and 
peremptory  re  vision  of  the  figures  dealing  with  America's 
obligations  toward  meeting  the  world's  demand  for  food. 
During  the  war  we  had  to  furnish  food  for  France  and 
Belgium,  but  they  were  a  France  and  Belgium  greatly 
reduced  in  area  because  of  German  invasion.  Much 
of  their  territory  and  millions  of  their  people  were 
held  by  the  enemy,  shut  off  from  their  own  countries 
and  therefore  compelled  to  depend  in  part  on  the  in- 
vaders for  subsistence.  To-day  these  people  are  repat- 
riated. Their  restoration  to  citizenship  has  brought 
the  obligation  to  feed  them. 

While  the  direct  burden  falls  on  France  and  Belgium, 
these  countries  must  look  to  America  for  ways  and 
means.  By  all  the  ties  of  international  friendship,  by 
a  sense  of  gratitude  for  the  part  these  countries  played 
in  winning  the  war,  by  geographical  location  and  by 
inherent  capacity  to  provide  food,  America  is  the  one 
country  able  to  meet  the  call.  We  must  also  provide 
for  the  smaller  allied  nations  which  have  been  under 
German  oppression — Serbia,  Rumania,  Greece,  the 

8 


ii4       THE  WAR  GARDEN  VICTORIOUS 

Czechs,  the  Jugoslavs,  the  starving  population  of  North- 
ern Russia  and  the  people  of  other  countries  in  Europe. 

The  revision  of  figures  necessitated  by  the  armistice 
gave  new  meaning  to  America's  responsibility.  The 
original  pledge  madeby  theUnited  States  was  17,500,000 
tons  of  food  to  be  shipped  overseas  during  the  year. 
This  amount  of  food  was  50  per  cent,  greater  than  that 
which  was  sent  the  year  before.  With  Belgium  and 
France  liberated  and  millions  in  south  central  Europe 
clamoring  for  food,  the  United  States  undertook  to 
increase  its  exports  from  17,500,000  to  20,000,000  tons. 

To  meet  the  demands  for  food  America  has  two 
sources  of  supply.  Food  can  be  raised  only  en  the 
farms,  by  those  who  make  a  business  of  production,  and 
on  the  lands  of  our  cities,  towns  and  villages.  No  other 
sources  exist.  The  40,000,000  acres  of  farm  land  under 
cultivation  have  already  probably  reached  their  maxi- 
mum of  possible  production  for  the  immediate  present. 
It  is  obvious,  therefore,  that  if  we  are  to  give  the  world 
more  food  the  new  supply  which  will  make  this  possible 
must  come  from  the  only  remaining  source — the  small 
gardens  in  our  urban  and  suburban  communities. 

The  changed  conditions  brought  into  being  by  the 
signing  of  the  armistice  caused  the  National  War  Gar- 
den Commission  to  continue  its  work  with  increased 
earnestness  in  1919.  The  armistice  caused  hostilities 
to  be  suspended  but  it  did  not  increase  the  food  supply 
nor  feed  the  hungry.  The  world's  new  demand  for  food 
made  it  imperative  that  the  Victory  Gardens  meet  and 
surpass  the  record  of  the  war  gardens.  To  do  its  share 


Sow  the  seeds  f  Victory* 


plant 
raise 
your  own 
Vegetable 


RECEIVED  CERTIFICATE  NUMBER  ONE 

Mrs.  Frank  P.  Brown,  of  Cincinnati,  captured  first  honors  with  her  war-garden  display   of 

canned  vegetables  at  several  exhibits  where  she  was  an  entrant.  She  was  awarded  the  first  National 

Capitol  Prize  Certificate  offered  by  the  National  War  Garden  Commission  in  1918,  to  blue-ribbon 

winners  in  this  class  at  fairs  and  exhibits  all  over  the  country. 


THE  WAR  GARDEN  VICTORIOUS       115 

toward  bringing  this  about,  to  meet  the  urgent  appeal 
of  Mr.  Hoover  and  to  help  feed  a  starving  continent, 
the  Commission  realized  that  no  relaxation  was  to  be 
considered  and  its  campaign  for  1919  was  on  a  broader 
and  more  vigorous  scale  than  during  the  conflict. 

This  terrific  demand  for  food  will  be  not  a  matter  of 
one  season  only.  For  years  and  years  we  must  con- 
tinue to  supply  unheard-of  amounts  of  food.  Indeed 
it  would  have  been  almost  as  easy  to  put  Humpty 
Dumpty  together  again  as  it  will  be  to  restore  Europe's 
agriculture.  The  soil  of  thousands  of  acres  has  liter- 
ally been  blown  away  by  high  explosives.  Practically 
all  the  lands  in  the  embattled  nations  have  decreased 
in  producing  power  through  poor  handling,  neglect,  and 
lack  of  fertilizers  during  the  war.  And  of  the  host  of 
farmers  that  toiled  to  feed  Europe  before  the  war, 
millions  now  lie  beneath  the  soil  they  tilled,  and  other 
millions,  maimed  and  crippled,  can  never  again  turn  a 
furrow  or  harness  a  horse.  As  long  ago  as  1916  the 
shortage  of  cattle,  hogs,  and  sheep  in  Europe  totaled 
115,000,000  head;  and  without  livestock  to  produce 
manures  years  must  elapse  before  Europe's  produc- 
tion is  restored  to  normal. 

Since  American  farmers  cannot  produce  all  the  food 
needed,  American  gardeners  must  continue  and  extend 
their  merciful  work  of  helping  to  supply  the  food  needs 
of  the  world.  Instead  of  lessening  their  efforts,  they  will 
be  called  upon  to  add  as  much  as  possible  to  their  pro- 
ductive capacity  because  of  the  additional  mouths  to 
be  fed.  They  are  offered  a  new  opportunity  to  help. 


ii6       THE  WAR  GARDEN  VICTORIOUS 

There  is  no  question  that  the  cultivators  of  our  war 
gardens,  now  become  victory  gardens,  will  continue 
their  labors. 

For  a  decade  or  two  before  the  war,  there  was  deep 
study  and  much  discussion  of  the  problem  as  to  how  to 
check  the  exodus  from  the  farm  to  the  city;  but  argu- 
ment and  discussion  availed  nothing,  and  the  exodus 
continued.  In  the  "city  farmer"  has  been  found  a 
partial  answer  to  the  stay-on-the-farm  idea.  Ambi- 
tious young  men  and  women  will  not  remain  in  the 
country  where  comforts  are  denied  and  where  advan- 
tages of  education  and  social  life  are  few;  but  they  will 
be  glad  to  farm  in  the  city.  The  victory  garden  has 
opened  the  way.  By  this  means  almost  every  one 
becomes  a  food  producer. 

Furthermore,  increasing  prices  will  make  it  desir- 
able to  the  individual,  and  the  growing  demand  for 
food  will  make  it  desirable  from  the  country's  point 
of  view,  that  every  one  help  to  feed  himself.  The  read- 
justment which  must  come  out  of  the  war  calls  for 
powers  as  Herculean  as  those  it  has  been  necessary 
to  put  forth  during  the  terrible  struggle  against  "Kul- 
tur."  This  reconstruction  work  calls  for  every  bit  of 
man-power  that  can  be  found.  It  is  a  question  not  of 
months  but  of  years  before  this  up-building  is  com- 
pleted. In  France,  Belgium,  Poland,  Italy,  Russia,  and 
other  European  countries,  the  rebuilding  of  cities  and 
churches,  railroads  and  bridges,  docks  and  roads,  houses 
and  barns,  the  remaking  of  trench-scarred  and  shell- 
torn  farms,  and  many  other  big  works,  must  be  per- 


THE  WAR  GARDEN  VICTORIOUS       117 

formed.  So  we  can  look  for  no  huge  immigration  after 
the  war  to  solve  our  labor  problem,  and  that  problem 
is  acute.  There  are  no  ruined  cities  to  be  rebuilt,  or 
devastated  farms  to  be  restored  in  the  United  States, 
but  there  are  innumerable  construction  tasks  to  be 
done  that  have  been  put  aside  during  the  war. 

Thousands  of  miles  of  road — to  mention  a  single 
task — will  have  to  be  completely  rebuilt.  The  day  of 
the  heavy  motor-truck  as  a  means  of  transportation 
between  city  and  city  has  come  to  stay,  and  for  its 
accommodation  there  must  be  a  strengthening  of  roads. 
This  is  one  of  the  great  tasks  awaiting  the  army  of 
men  returning  from  the  battle-fields.  The  construction 
of  new  buildings  in  our  cities,  checked  by  war-time 
need  of  material  and  men,  must  be  resumed  and  lost 
time  must  be  made  up.  Cities  will  need  many  improve- 
ments which  will  keep  the  workers  of  the  world  busy. 
In  these  and  a  hundred  other  ways  there  will  be  steady 
call  for  the  men  released  from  strictly  war  work. 

All  these  facts  point  to  the  increasing  value  of  the 
victory  garden.  It  will  be  just  as  important  a  factor 
m  the  life  of  the  nation  and  the  community  after  the 
war  as  was  the  war  garden  during  the  conflict.  The 
need  for  gardens  will  last  for  many  years;  and  during 
that  time,  the  value  of  gardening  will  have  become  so 
apparent  that  the  movement  will  continue  indefinitely. 
It  will  have  become  a  habit  fixed  and  firmly  implanted 
in  the  hearts  and  lives  of  the  people  of  the  country. 

In  addition  to  all  this,  gardening  has  been  found  to 
be  a  health  measure.  It  has  been  used  in  the  rehabili- 


ii8       THE  WAR  GARDEN  VICTORIOUS 

tation  of  convalescent  soldiers.  Around  the  hospitals 
in  Europe,  almost  since  the  beginning  of  the  war,  vege- 
table plots  have  furnished  the  means  for  providing  easy 
and  pleasant  outdoor  work  for  convalescents,  which 
acted  as  a  tonic  to  their  shattered  nerves  and  bodies. 
Similarly,  at  the  hospitals  and  army  camps  in  the 
United  States  this  form  of  activity  was  employed  to 
help  in  the  rebuilding  of  disabled  and  convalescing 
soldiers. 

In  the  great  reconstruction  work  at  the  Walter  Reed 
hospital,  which  lies  in  the  outskirts  of  the  nation's 
capital,  a  fifteen-acre  war  garden  proved  of  much  thera- 
peutic value  in  the  treatment  of  men  suffering  from 
various  diseases.  In  addition  to  helping  them  regain 
their  health  and  strength,  gardening  trained  these  men 
for  the  future  and  equipped  them  to  make  their  own 
living  and  become  valuable  citizens  of  any  community 
when  they  should  leave  active  service.  Part  of  the  large 
war  garden  at  Camp  Dix,  New  Jersey,  adjoined  the  base 
hospital;  and  potatoes  and  other  vegetables  were  grow- 
ing during  the  season  of  1918  up  to  the  very  porches  on 
which  some  of  the  invalids  had  to  sit  in  their  wheel-chairs. 

Sailors  as  well  as  soldiers  need  fresh  vegetables  to 
eat,  but  they  cannot  grow  vegetables  at  sea.  To  over- 
come this  handicap  a  movement  was  started  through- 
out the  United  Kingdom  to  give  naval  men  a  supply  of 
fresh  vegetables  whenever  they  got  to  port.  Navy 
vegetable  rations  formerly  consisted  of  potatoes  only, 
and  a  few  dried  or  canned  products  which  could  be 
kept  a  long  time  and  stored  in  small  space.  The  new 


" 


THE  WAR  GARDEN  VICTORIOUS       119 

British  organization  soon  had  eight  hundred  branches 
and  collecting  depots  throughout  the  United  Kingdom. 
Headquarters  were  established  in  London,  with  Admi- 
ral Lord  Beresford  as  president.  The  patrons  included 
many  prominent  people,  but  its  members  ranged  from 
the  owners  of  large  estates,  contributing  regular  sup- 
plies weekly,  to  the  small  schoolboy  with  only  a  ten- 
foot  plot  to  cultivate.  Not  long  after  the  work  got 
under  way,  300,000  pounds  of  fresh  vegetables  and 
fruits  were  being  furnished  weekly  to  the  British  navy. 
In  speaking  of  this  work  and  its  value,  Rear  Admiral 
Lionel  Halsey,  third  lord  of  the  Admiralty,  said: 

Those  associated  with  the  Vegetable  Products  Com- 
mittee can  happily  feel  that  this  work  is  of  priceless 
value,  for  without  a  vegetable  food  the  men  of  the  fleet 
could  not  have  so  thoroughly  performed  their  work  in 
the  past;  nor  will  they  be  able  to  do  so  in  the  future 
without  a  continuance  of  this  splendid  work  as  effici- 
ently and  as  generously  as  in  the  past.  Its  value  may 
be  realized  when  it  is  stated  that  these  supplies  are  an 
invaluable  factor  in  keeping  the  men  in  good  health 
and  fitness. 

What  is  true  in  the  case  of  the  stalwart  men  of  the 
British  navy,  is  true  of  all  other  members  of  society,  of 
high  and  low  degree.  There  is  need  for  vegetable  food. 
The  body  is  kept  in  better  condition  if  it  does  not  de- 
pend too  largely  on  a  meat  diet.  Victory  gardening  will 
add  greatly  to  the  proportion  of  greens  which  will  enter 
into  the  diet  of  the  American  people. 

The  future  of  gardening,  therefore,  is  assured.    It  is 


120       THE  WAR  GARDEN  VICTORIOUS 

such  an  important  economic  gain,  and  its  benefits  in 
other  ways  are  so  numerous,  that  the  army  of  home 
food  producers  themselves  will  be  its  strongest  and  most 
ardent  champions.  Both  by  practice  and  by  precept 
they  will  continue  to  spread  the  gospel  of  "Food  F.  O.  B. 
the  Kitchen  Door."  Just  as  the  army  which  has  fought 
for  justice,  decency,  and  civilization  will  see  to  it  that 
these  principles  are  maintained  in  every  part  of  the 
world,  so  the  soldiers  of  the  soil  in  city,  town,  and  vil- 
lage, millions  of  whom  have  tested  the  worth  of  garden- 
ing, will  be  its  future  champions  and  defenders.  It  is 
in  these  ways  that  the  seeds  of  victory  will  insure  the 
fruits  of  peace. 


CHAPTER  XIV 
CONSERVING  THE  GARDEN  SURPLUS 

How  HOUSEWIVES  TURNED  THEIR  RESERVES  INTO  PRESERVES 

FROM  the  governments  of  the  Entente  Allies  and 
the  associated  nations,  whose  territory  girdled 
the  earth,  came  the  cry  for  conservation.  There 
was  need  for  this  cry.  Never  in  the  world's  history  was 
material  of  all  kinds  used  up  in  such  quantities.  More 
than  once,  in  a  three-hour  preparation  for  a  short  ad- 
vance, a  greater  number  of  shells  had  to  be  employed 
than  were  fired  in  the  entire  Franco-Prussian  War. 
Shells  are  but  a  type.  Everything  was  used  in  unheard- 
of  quantities.  This  was  particularly  true  of  food,  the 
basic  material  upon  which  the  entire  structure  of  vic- 
tory rested.  Speedily  it  became  apparent  that  every- 
thing possible  must  be  saved — old  cartridge  cases,  old 
shoes,  old  shells,  old  clothes,  old  materials  of  every 
sort — and  particularly  food.  This  was  especially  true 
of  food  because  material  like  old  shoes  or  old  shells 
could  be  used  repeatedly;  but  food  once  eaten  was 
gone  forever.  As  the  world's  food  supply  became  more 
inadequate  the  cry  for  conservation  grew  more  and 
more  insistent. 

"Turn  your  reserves  into  preserves!"  became  the 
order  of  the  day  among  the  women  all  over  the  country. 
With  this  as  their  slogan  they  made  ready  by  the  mil- 
lion to  build  up  a  second  line  of  defense  which  would 


121 


122       THE  WAR  GARDEN  VICTORIOUS 

serve  as  an  effective  bulwark  against  the  enemy.  The 
call  to  make  "Every  Garden  a  Munition  Plant"  was 
supplemented  by  the  women  with  the  motto:  "Every 
Kitchen  a  Canning  Factory."  Every  facility  that 
could  be  found  was  utilized  to  carry  on  this  effort. 
Women's  clubs  everywhere  urged  upon  their  members 
and  others  the  importance  of  this  work.  Community 
kitchens  were  opened  for  the  convenience  and  assistance 
of  those  who  did  not  have  the  means  or  the  time,  at 
home,  to  preserve  all  the  vegetables  grown  in  their 
gardens. 

It  was  necessary  that  a  certain  amount  of  informa- 
tion concerning  new  and  scientific  methods  of  canning 
be  furnished  with  the  appeals  made  to  women  to  pro- 
ceed with  the  work,  so  the  National  War  Garden  Com- 
mission furnished  precise  and  practical  instructions. 
This  it  did  in  a  number  of  ways.  A  comprehensive  but 
concise  canning  and  drying  book  was  prepared  by 
scientific  experts  and  printed  by  the  Commission  for 
free  distribution.  Several  million  copies  of  this  manual 
were  given  out  during  the  first  season  of  the  garden 
campaign;  and  an  equal  number  of  the  improved  and 
revised  editions  which  were  issued  in  1918  and  1919. 
These  went  to  hundreds  of  thousands  of  individuals 
who  applied  for  them,  to  libraries,  local  canning  clubs 
and  committees,  chambers  of  commerce,  and  other 
trade  bodies,  banks,  and  manufacturing  concerns, 
schools,  hundreds  of  emergency  home  demonstration 
agents  of  the  United  States  Department  of  Agricul- 
ture, and  to  state,  county,  and  city  food  administrators. 


THE  WAR  GARDEN  VICTORIOUS       123 

A  series  of  canning  lessons  was  prepared  by  the  Com- 
mission's experts.  These  were  supplied  to  the  news- 
papers of  the  country,  hundreds  of  which  ran  them  as 
daily  instructions.  With  many  of  them  illustrations 
were  used,  showing  the  various  steps  in  the  cold-pack 
method  of  canning,  and  giving  other  educational  hints 
in  pictorial  form  so  as  to  attract  the  eye  of  the  home 
food  conserver  and  make  the  work  plainer.  News 
stories  telling  what  was  being  done  along  this  line  in 
various  sections  of  the  country  were  published  in  the 
daily  pres,s;  and  large  numbers  of  feature  articles  were 
written  and  widely  circulated. 

To  arouse  further  interest  in  the  work  and  to  encour- 
age the  best  possible  efforts,  recognition  was  accorded 
by  the  National  War  Garden  Commission  for  excellence 
of  product.  This  was  in  addition  to  local  prizes  and 
awards  and  was  in  the  form  of  National  Capitol  Prize 
Certificates  which  were  given  to  the  blue-ribbon  or 
first-prize  winners  at  exhibits  and  fairs  for  the  best 
displays  of  canned  vegetables  from  war  gardens.  With 
these  certificates  the  Commission  gave  money  awards, 
the  first  year  in  cash,  and  the  second  year  in  thrift 
stamps. 

Many  large  manufacturing  concerns  which  had  ex- 
tended aid  to  their  employes  in  planting  gardens  held 
fairs  at  which  the  products  raised  were  displayed  and 
prizes  awarded  in  the  various  classes.  At  a  number  of 
these  the  Commission's  certificate  constituted  the  grand 
prize  which  went  to  the  sweepstakes-wi'nner  in  the 
canned-vegetable  class.  Not  only  did  hundreds  of 


124       THE  WAR  GARDEN  VICTORIOUS 

industrial  plants,  large  and  small,  provide  land  for 
their  men,  prepare  it  for  cultivation  and  divide  it  into 
small  individual  plots,  but  they  also  made  arrange- 
ments for  the  wives  of  their  workers  to  can  their  sur- 
plus products  in  kitchens  set  apart  for  the  purpose  and 
with  capable  instructors  placed  in  charge  to  show  the 
women  how  to  obtain  the  best  results. 

The  appeal  to  the  women  of  the  United  States  to 
"Back  Up  the  Cannon  with  the  Canner"  met  with 
loyal  response.  Testimony  has  been  given  by  promi- 
nent officials,  governmental,  military,  and  civil  that  the 
war  could  not  have  been  won  without  the  aid  of  the 
women.  They  took  places  left  vacant  by  men  in  mu- 
nition factories,  on  the  farms,  and  in  a  hundred  other 
activities.  It  will  never  be  possible  to  estimate  accu- 
rately the  extent  to  which  they  made  victory  a  cer- 
tainty. But  to  no  class  of  women  is  there  due  a  greater 
meed  of  praise  than  to  the  silent  millions  all  over  the 
country  who  helpqd  to  save  food.  While  their  sisters 
were  working  in  munition  factories,  these  women  in 
countless  numbers  were  packing  away  "ammunition" 
in  jars  so  that  the  boys  in  France  might  always  have 
a  supply.  Soon  after  he  landed  in  France,  General 
Pershing  sent  a  message  to  America.  It  said:  "Keep 
the  Food  Coming. "  The  women  of  the  country  obeyed 
the  order.  With  ladles  and  spoons  instead  of  bayonets, 
with  wash-boilers  in  place  of  tanks,  and  with  cans  and 
jars  as  their  weapons  instead  of  hand-grenades  and 
bombs,  they  performed  valiant  service. 

They  made  a  fine  start  in  1917  when,  from  the 


THE  WAR  GARDEN  VICTORIOUS        125 

surplus  products  of  the  millions  of  war  gardens,  they 
preserved  something  like  500,000,000  quart  jars  of 
vegetables  and  fruits.  In  the  following  season  they 
far  surpassed  their  previous  record  and,  according  to 
estimates,  stowed  away  approximately  1,450,000,000 
quart  jars  of  garden  produce. 


CHAPTER  XV 
COMMUNITY  CONSERVATION 

How  AMERICAN  CITIES  BACKED  UP  THE  CANNON  WITH  THE  CANNER 

ENORMOUS  as  was  the  quantity  of  food  packed 
away  in  cans  by  American  housewives  in  the 
summer  of  1918,  the  quantity  so  conserved 
represented  only  a  fraction  of  the  surplus  of  American 
war  gardens.  Home  canning  could  not  begin  to  take 
care  of  the  excess,  and  therefore,  in  order  that  the 
Scriptural  injunction  be  followed  and  "nothing  be  lost," 
it  was  necessary  to  establish  conservation  on  a  com- 
munity basis,  just  as  it  had  been  found  helpful  to 
stimulate  production  through  community  gardening. 
These  organized  forms  of  conservation  took  the  shape 
of  community  markets  for  the  distribution,  and  com- 
munity canneries  for  the  preservation,  of  the  garden 
surplus. 

Though  the  Commission  limited  its  efforts  along 
these  lines  to  the  furnishing  of  instructions  for  conserv- 
ing food,  the  work  of  the  community  centers  for  the 
sale  of  garden  surplus  proved  most  helpful  and  is  worthy 
of  mention.  The  usual  custom  was  for  the  community 
club  or  other  organization  conducting  the  market  to 
charge  ten  per  cent,  for  selling  the  products.  Many 
war  gardeners  found  the  community  markets  an  excel- 
lent medium  for  disposing  of  surplus  vegetables  not 

needed  for  home  consumption.    Purchasers,  too,  were 
126 


THE  WAR  GARDEN  VICTORIOUS       127 

glad  of  the  opportunity  afforded  by  the  community 
market  to  secure  vegetables  that  were  fresh  and  choice. 
One  of  the  most  prosperous  and  successful  of  these 
community  markets  was  at  Oakland,  California,  under 
the  direction  of  Mrs.  James  Hamilton,  the  city  direc- 
tor of  food  production,  who  showed  courage  and  energy 
in  pushing  her  project  to  success.  It  will  be  well  to 
let  her  tell  something  of  her  own  story.  Here  is  part 
of  what  she  has  to  say: 

So  far  this  market  has  been  the  means  of  saving  hun- 
dreds of  tons  of  vegetables  and  fruits,  together  with 
quantities  of  berries,  eggs,  chickens,  pigeons,  rabbits 
and  honey.  The  greater  part,  if  not  all,  of  the  perish- 
ables otherwise  would  have  been  wasted.  This  market 
has  taken  care  of  the  war-garden  supplies  of  our  city 
since  it  was  opened,  together  with  the  supplies  of  several 
of  our  big  growers  of  both  fruits  and  vegetables.  It  will 
be  a  very  great  means  of  stimulating  production  for 
next  year  because  the  grower  knows  he  will  be  given  a 
place  where  he  can  market  his  supplies  advantageously. 

In  Brookline,  Massachusetts,  a  community  market 
was  established  in  an  unused  church,  placed  at  the  dis- 
posal of  the  market  committee  by  the  trustees.  Here, 
on  two  days  of  each  week,  surplus  garden  products 
could  be  brought  for  sale.  As  gardening  had  been  stim- 
ulated to  the  maximum  there  was  much  to  be  sold. 
Those  who  wished  to  sell  their  own  products  were  pro- 
vided, at  nominal  rental,  with  individual  tables.  Sales 
were  made  by  the  market  committee  for  those  not 
wishing  to  sell  in  person.  For  this  service  a  small  per- 


128       THE  WAR  GARDEN  VICTORIOUS 

centage  of  the  selling-price  was  charged.  To  this  mar- 
ket were  brought  products  from  the  school-gardens,  the 
surplus  from  back-yard  gardens,  and  the  excess  from 
community  garden-patches  on  great  estates,  where 
ground  had  been  lent  by  the  owners  for  the  use  of  per- 
sons who  had  no  garden  space.  Vast  as  was  the  amount 
of  produce  that  poured  into  the  market  from  all  these 
sources,  every  particle  of  it  was  sold;  and  ordinarily  the 
market  was  sold  out  long  before  the  established  hour 
of  closing.  Thus,  at  practically  no  expense,  and  merely 
by  utilizing  facilities  at  hand,  the  people  of  Brookline 
saved  an  enormous  quantity  of  food  that  otherwise 
would  almost  surely  have  gone  to  waste. 

The  women  of  Roselle,  New  Jersey,  wished  to  es- 
tablish a  community  market,  but  lacked  what  would 
ordinarily  be  considered  adequate  facilities,  until  they 
secured  the  use  of  a  vacant  lot  in  the  town,  and  then 
induced  the  town  council  to  keep  the  lot  clean.  Here, 
on  given  days  of  each  week,  were  brought  all  the  sur- 
plus products  of  home  gardens  and  even  the  excess  of 
neighboring  farms  which  were  sold  to  those  who  had 
no  gardens  or  who  wished  to  buy  products  that  they 
could  not  raise  in  their  own  yards.  Thus  the  excess  of  the 
entire  neighborhood  was  brought  together  and  utilized. 

At  first  glance  Roselle,  like  many  another  small  town, 
had  no  place  which  seemed  fitted  for  a  community 
cannery.  It  had  a  schoolhouse,  however,  and  that 
schoolhouse  had  a  kitchen.  Presto!  It  became  a  com- 
munity cannery.  At  the  community  market  the  con- 
servation committee  bought  from  day  to  day  such 


We  Can 


National  War  Garden 
Commission 

WASHINGTON,    B.C. 


SERVICE  FLAG  OF  THE  HOME  CANNER 

Window  hangers  like  this  went  broadcast  throughout  the  United  States  and  Canada.  Displayed 
in  front  windows  they  carried  to  all  passers-by  the  message  of  canning  activities  within  the 
homes.  The  eager  demand  for  these  hangers  showed  the  pride  of  the  home  canners  in  their  work. 


THE  WAR  GARDEN  VICTORIOUS       129 

vegetables  as  it  was  desired  to  can,  and  the  transpor- 
tation committee  conveyed  these  products,  in  motor- 
cars lent  for  the  purpose,  to  the  schoolhouse  cannery, 
where  the  women  of  the  town  did  the  canning.  Thus 
Roselle  did  with  its  might  what  its  hands  found  to  do — 
and  did  it  with  what  was  available. 

In  similar  spirit  of  determination  the  women  of 
Williamsport,  Pennsylvania,  secured  the  use  of  a  church 
kitchen  for  the  summer  of  1917  and  there  began  the 
conservation  of  community  surplus.  Under  the  lead- 
ership of  Mrs.  John  G.  Reading  and  Mrs.  H.  C. 
McCormick,  and  with  the  assistance  of  Mrs.  R.  F.  Allen 
and  many  other  able  women,  this  task  so  humbly  begun 
grew  in  size  and  importance  until  the  canning  system 
embraced  the  entire  county.  In  1918  adequate  quar- 
ters were  secured  in  the  business  district.  Here  can- 
ning outfits  were  installed,  and  the  women  of  the  city 
came  day  after  day  to  put  up  the  surplus  from  the 
market  and  the  excess  products  brought  in  by  farmers. 
A  substantial  fund  had  been  voted  by  the  local  Com- 
mittee of  Safety  to  finance  this  work.  Thus  the  women 
were  able  to  buy  whatever  products  were  brought  in. 
In  seven  other  districts  in  the  county  similar  work  was 
going  on.  All  the  canning  centers  were  run  on  identical 
lines  and  all  were  affiliated  with  the  central  cannery  at 
Williamsport.  In  this  way  scores  of  women  throughout 
the  entire  county  were  drawn  into  the  work.  Beyond 
any  question  this  conservation  movement  had  much 
to  do  with  the  remarkable  community  spirit  exhibited 
throughout  the  county. 


130       THE  WAR  GARDEN  VICTORIOUS 

Another  interesting  example  of  a  community  can- 
nery was  to  be  found  in  Salt  Lake  City.  Recognizing 
the  need  for  food  conservation,  the  city's  women  first 
brought  about  the  creation  of  a  community  market 
and  later  established  a  community  canning  kitchen 
that  was  run  in  connection  with  that  market.  The 
work  was  carried  on  under  the  chairmanship  of  Mrs. 
C.  H.  McMahon. 

The  cannery  itself  consisted  of  one  of  the  large  market 
stalls,  temporarily  enclosed  for  the  purpose  and  equip- 
ped with  a  complete  canning  outfit.  Mrs.  W.  F.  Adams, 
president  of  the  city's  federated  women's  clubs,  was 
executive  head  of  the  organization.  She  was  on  duty 
daily,  arriving  at  the  cannery  by  7:30  o'clock  in  the 
morning.  Each  morning  the  market-master  purchased 
in  the  market  such  products  as  Mrs.  Adams  desired. 
Sometimes  he  secured  these  products  direct  from  the 
neighboring  farms.  Occasionally  fruit  or  vegetables 
were  offered  to  the  cannery  free  on  condition  that 
they  be  picked  and  taken  away.  In  such  cases  troops 
of  Boy  Scouts  were  utilized  to  do  the  harvesting  and 
motor-cars,  offered  for  the  purpose,  were  used  to  bring 
the  food  to  the  cannery.  In  order  that  there  might 
be  a  constant  force  of  women  at  work,  that  the  labor 
should  not  become  irksome  to  any,  and  that  the  interest 
be  as  widespread  as  possible,  Mrs.  Adams  appointed  six 
lieutenants  to  look  after  the  labor  supply.  Each  lieu- 
tenant was  responsible  for  supplying  a  given  number  of 
hands  on  one  day  of  each  week  and  each  lieutenant 
procured  a  certain  number  of  women  to  pledge  them- 


tflU    ' 


ACHIEVEMENT  CLUB  GIRLS 


Post-Dispatch  Photo. 


These  three  young  St.  Louis  girls  are  members  of  one  of  the  Achievement  Clubs'which  took  an 

active  part  in  many  cities  in  teaching  and  spreading  the  doctrine  of  proper  food 

preparation  and  conservation.     Canning  of  surplus  vegetables  and  fruits 

was  one  of  their  most  important  accomplishments. 


- 


THE  WAR  GARDEN  VICTORIOUS       131 

selves  to  work  for  her  at  the  cannery  on  a  given  day 
each  week.  In  this  way  the  supply  of  labor  was 
assured.  Usually  there  was  additional  help,  for  all 
volunteers  were  welcomed. 

In  order  that  the  work  might  be  done  scientifically, 
and  the  pack  be  uniform  from  day  to  day,  everything 
was  done  under  the  direction  of  a  paid  expert.  Visitors 
were  free  to  come  and  watch  operations,  which  were 
thus  a  continuous  demonstration  of  scientific  canning, 
and  thousands  of  women  who  had  come  to  market  only 
to  buy  products  also  dropped  into  the  cannery  and 
learned  the  up-to-date  methods.  The  educational 
value  of  this  effort  was  beyond  computation.  The 
women  of  the  entire  city  were  reached. 

One  of  the  most  interesting  conservation  efforts 
reported  to  the  National  War  Garden  Commission  was 
that  of  the  employes  in  the  shop  of  the  Carolina  & 
Northwestern  Railway  Company  at  Hickory,  North 
Carolina.  So  great  was  their  enthusiasm  that  they 
took  the  cylinder  from  an  old  engine  and  turned  it 
into  a  canning  plant.  They  coupled  up  this  cylinder 
with  the  shop  steam-boiler,  put  on  a  steam-gauge 
and  drain-cock,  and  inside  the  cylinder  placed  three 
shelves  of  heavy  wire  to  hold  the  jars  of  vegetables 
and  fruits.  Their  community  canning  plant  was  then 
ready  for  operation. 

Reports  to  the  Commission  from  all  parts  of  the 
country  indicated  that  in  a  great  number  of  places 
arrangements  were  made  to  preserve  surplus  garden 
products  through  community  canneries,  and  also 


132       THE  WAR  GARDEN  VICTORIOUS 

showed  the  success  that  attended  this  effort.  Typical 
of  the  spirit  that  animated  many  of  these  reports  is  a 
statement  in  a  communication  from  J.  D.  Parnell, 
secretary  of  the  Chamber  of  Commerce,  Vernon,  Texas. 
Mr.  Parnell  wrote: 

We  have  a  community  canner  and  are  preserving 
everything  that  we  grow.  We  are  also  going  outside  of 
our  county  into  the  communities  where  they  are  not 
equipped  topreserve  perishable  stuff  and  buyingsurplus. 
We  can  it  and  sell  it  to  those  who  have  no  gardens. 

Home  demonstration  agents  of  the  United  States 
Department  of  Agriculture,  women's  clubs,  represen- 
tatives of  manufacturing  concerns,  gas  and  electric 
companies,  and  numerous  individuals  cooperated  in  this 
community  canning.  "The  Federation  of  Women's 
Clubs  and  myself  cooperating  will  supervise  the  mar- 
keting and  the  canning  of  the  surplus  products  of 
the  gardens, "  was  the  report  to  the  Commission  from 
Miss  Anna  Allen,  emergency  home  demonstration  agent 
at  Independence,  Kansas.  Similar  work  was  performed 
in  hundreds  of  places. 

The  success  of  these  community  canneries  is  indi- 
cated by  many  reports  such  as  one  from  Dallas,  Texas, 
which  boasted  of  20,000  war  gardens  in  1918,  with  17,500 
cans  of  vegetables  preserved  after  the  plant  had  been  in 
operation  only  a  few  weeks.  This  same  Texas  report 
told  of  community  canneries  at  Austin,  Beaumont, 
Marshall,  and  Corsicana.  The  last  named  was  in  the 
Odd  Fellows  Hall  and  was  operated  by  the  children. 
During  the  first  week  of  its  existence  the  community 


THE  WAR  GARDEN  VICTORIOUS       133 

cannery  at  Temple,  where  there  were  5,000  war  gardens, 
took  care  of  one  ton  of  black-eyed  peas.  The  cannery 
at  Beaumont  had  a  capacity  of  500  cans  daily. 

Thus,  in  hundreds  of  community  canneries  the 
country  over,  thousands  of  women  were  saving  the 
excess  food  upon  which  the  fate  of  democracy  rested, 
and  practicing,  as  they  canned,  democracy  itself. 


M 


CHAPTER  XVI 
CONSERVATION  BY  DRYING 

How  AMERICAN  HOUSEWIVES  MADE  IT  HOT  FOR  THE  KAISER 

ARIE  ANTOINETTE'S  milliner  once  remarked 
that  there  is  nothing  new  except  what  is 
forgotten.  One  of  the  "new"  methods  of  food 
conservation  practiced  by  the  women  of  America 
during  the  war  was  that  of  drying  food.  To  most  of 
them  the  process  was  an  absolute  novelty,  yet  it  is  as 
old  as  civilization  itself.  It  is  merely  one  of  those 
practices  so  long  out  of  use  as  to  be  forgotten. 

Most  of  us  are  familiar  with  dried  apples  and  the 
evaporated  fruits  of  California,  but  there  our  knowl- 
edge ends.  To  most  of  us  it  comes  as  a  distinct 
surprise,  almost  as  a  shock,  to  learn  that  practically  all 
vegetables  and  fruits  can  be  preserved  for  future  use 
by  drying.  Certainly  it  was  a  great  surprise  to  most  of 
the  housewives  of  America  when  they  were  asked  to 
conserve  food,  not  only  by  canning,  with  even  which 
process  many  were  only  slightly  acquainted,  but  also 
by  drying,  a  method  practically  unheard  of. 

Drying  is  both  economical  and  simple  as  a  method 
of  preserving  food.  It  requires  no  elaborate  or  costly 
apparatus.  The  finished  product  can  be  kept  in  any 
sort  of  containers  that  are  clean;  whereas  in  canning 
expensive  glass  receptacles  must  be  purchased.  Dried 
foods  are  compact,  thus  saving  space  in  storing  and 
134 


THE  WAR  GARDEN  VICTORIOUS       135 

shipping.  The  original  quality  and  flavor  of  the  dried 
product  is  largely  retained;  and  when  dried  foods  are 
restored  by  proper  soaking,  they  can  hardly  be  dis- 
tinguished from  fresh  vegetables  and  fruits. 

Specifically,  dried  food  products  are  products  free 
from  moisture.  The  words  "dried"  and  "drying"  are 
applied  in  general  to  foods  preserved  in  a  compara- 
tively water-free  state,  without  regard  to  the  method  of 
drying  employed.  Technically,  the  term  "dried"  as 
applied  to  food  products  means  products  that  are  dried 
by  exposure  to  the  heat  of  the  sun;  "evaporating" 
is  drying  by  artificial  heat;  "dehydrating"  is  drying  by 
artificial  air  blast,  the  process  often  including  the  appli- 
cation of  artificial  heat  as  well. 

The  duration  of  the  drying  process  varies  with  the 
method  chosen,  the  size  and  degree  of  compactness  of 
the  material  to  be  dried,  the  variety  of  the  product, 
the  range  of  temperature,  and  the  humidity  of  the  at- 
mosphere. Two  hours  is  sufficient  time  to  dry  some 
products  by  evaporation  or  dehydration.  Other  prod- 
ucts may  require  from  one  to  several  days  for  sun- 
drying. 

Practically  all  fruits  and  vegetables,  it  was  early 
found,  can  be  dried  successfully  so  far  as  the  "keeping" 
quality  is  concerned.  It  was  discovered,  however,  that 
many  dried  vegetables  were  unpalatable  when  even- 
tually cooked  and  served.  Enzymic  action  in  the  raw 
products,  as  well  as  bacterial  action,  caused  chemical 
changes  which  not  only  affected  the  flavor  of  dried 
food  but  to  some  extent  also  affected  its  wholesomeness. 


136       THE  WAR  GARDEN  VICTORIOUS 

The  problem  thus  arose  as  to  how  this  disadvantage 
could  be  overcome. 

Cooking  was  tried.  Complete  cooking,  parboiling, 
and  even  partial  cooking  were  employed  with  various 
vegetables,  until  it  was  found  that  a  certain  minimum 
period  of  boiling  water  treatment  was  favorable  to  both 
the  wholesomeness  and  the  flavor  of  dried  products. 

This  treatment,  which  varies  in  time  for  different 
products,  has  been  accepted  as  an  essential  part  of  the 
proper  drying  of  vegetables.  It  is  called  "blancfiThg." 
By  it  the  protoplasm  is  killed  and  enzymic  action  stop- 
ped. There  is  a  thorough  cleansing  and  a  destruction 
of  many  bacteria.  Furthermore  the  flow  of  coloring 
matter  is  started,  and  the  color  of  the  product  thus 
accentuated.  The  fibers  are  loosened  and  softened  and 
a  condition  created  which  facilitates  the  giving-off  of 
moisture  in  the  drying  process. 

In  "cooking"  food,  heat  is  usually  applied  long 
enough  to  alter  the  nature  of  certain  materials,  such  as 
starch,  rendering  them  digestible.  Blanching  should 
not  be  confused  with  cooking  as  it  differs  both  in  pur- 
pose and  effect.  It  is  a  preparatory  process  by  which 
the  wholesomeness  and  flavor  of  a  sound  product  are 
retained  through  the  temporary  stoppage  of  chemical 
changes  due  to  agencies  present  and  to  bacterial  ac- 
tion when  raw  flesh  is  exposed  to  the  air.  The  drying 
process  should  follow  at  once,  and  be  done  as  rapidly  as 
possible,  with  due  attention  to  the  proper  tempera- 
tures, which  range  from  1 15°  to  175°  F.  according  to  the 
products  handled. 


THE  WAR  GARDEN  VICTORIOUS       137 

If  products  are  not  dried  sufficiently,  the  moisture 
retained  makes  a  medium  for  the  development  of  bac- 
teria and  mold,  and  .spoilage  occurs.  How  much  water 
to  extract  becomes  therefore,  an  important  considera- 
tion. The  abundant  sugar  present  in  most  fruits  acts 
as  a  preservative  and  therefore  it  is  not  necessary  that 
they  be  so  dry  as  vegetables.  A  rational  method  of 
determining  the  right  degree  of  drying  for  the  finished 
stage  is  by  the  texture  of  the  products.  Most  vegeta- 
bles should  be  rather  brittle  when  taken  from  the  drier, 
and  fruits  should  be  leathery  and  pliable.  One  method 
of  determining  whether  fruit  is  dry  enough  is  to  squeeze 
a  handful,  and  if  the  fruit  separates  when  the  hand  is 
opened,  it  is  dry  enough.  Another  way  is  to  squeeze  a 
single  piece;  if  no  moisture  comes  to  the  surface  the 
piece  is  sufficiently  dry.  Berries  are  dry  enough  if  they 
stick  to  the  hand  but  do  not  crush  when  pressed. 

There  is  considerable  shrinkage  in  bulk  and  weight 
when  products  are  dried.  The  reduction  in  weight  is  in 
direct  proportion  to  the  amount  of  moisture  lost,  but  the 
reduction  in  bulk  varies  with  both  the  structure  of  the 
product  and  the  amount  of  water  removed.  In  general 
terms  it  may  be  said  that  foods,  in  drying,  are  reduced 
to  a  bulk  ranging  from  one-third  to  one-fifth  of  their 
original  volume  and  to  a  weight  from  one-sixth  to  one- 
twelfth  of  the  weight  of  the  fresh  material. 

After  the  Boer  War,  considerable  surplus  dried  vege- 
table material,  no  longer  needed  for  the  English  army, 
was  put  into  barrels  and  stored  away.  The  barrels 
were  opened  during  the  European  war  and  the  contents 


138       THE  WAR  GARDEN  VICTORIOUS 

satisfactorily  used  for  army  rations.  Products  thus 
kept  unchanged  in  quality  and  flavor  for  eighteen  years 
might  reasonably  be  supposed  to  keep  well  almost 
indefinitely. 

Naturally  enough,  most  of  the  conservation  of  food 
so  far  accomplished  through  drying  has  been  done  by 
housewives  in  their  homes. 

Home  drying  is  profitable  both  to  the  household  and 
the  nation;  but  if  a  neighborhood  or  community  pools 
its  expenditures  for  equipment  and  works  as  a  unit,  a 
larger  amount  of  material  may  be  dried  with  greater 
convenience  and  a  considerable  saving  of  labor,  time, 
and  fuel.  A  bigger  drier  than  could  be  put  into  a  home 
kitchen  can  be  SQ£  up  in  a  schoolhouse,  parish  house, 
clubhouse,  or  other  accessible  place  for  common  use  in 
drying;  and  definite  hours  of  duty  can  be  assigned  to 
different  persons.  Such,  in  general,  is  the  plan  of  neigh- 
borhood or  community  drying.  Details  as  to  how  much 
material  each  person  may  bring  at  one  time,  just  when 
such  material  shall  be  brought,  and  who  shall  be  on 
duty  to  regulate  the  drier,  should  be  worked  out  by  a 
small  committee,  preferably  of  three  persons. 

Each  woman  should  prepare  her  own  products  and 
leave  in  good  order  the  utensils  she  has  used.  When 
people  are  novices  at  drying  it  is  advisable  to  hire  a  paid 
expert  for  a  short  time,  and  if  the  arrangement  for  a 
common  drier  is  to  cover  the  entire  community,  the 
continuous  services  of  at  least  one  salaried  person  are 
necessary.  Some  one  is  also  required  to  do  regular 
cleaning  in  the  quarters  used.  This  may  require  an 


A  MONTANA  PRIZE  CANNER 

Although  she  had  never  done  any  gardening  or  canning  before,  Irene  McMahon,  a  twelve-year- 
old  girl  of  Missoula,  Montana,  won  the  first  award  for  the  products  she  conserved 
and  exhibited.    She  received  a  National  Capitol  Prize  Certificate 
from  the  National  War  Garden  Commission. 


THE  WAR  GARDEN  VICTORIOUS        139 

hour  a  day,  once  or  twice  a  week,  or  all  day  every  day, 
according  to  the  needs. 

Our  country  is  calling  upon  the  women  of  America 
to  do  their  utmost  to  preserve  for  winter  use  all  garden, 
orchard  and  market  surplus.  In  millions  of  homes 
prompt  action  has  been  taken  for  home  canning  and 
drying.  There  remains,  in  addition,  an  enormous  sur- 
plus still  uncared  for.  The  solution  of  the  problem  is  to 
be  found  in  community  drying,  which  is  simply  organ- 
ized drying,  not  for  commercial  profit,  but  for  mutual 
aid  and  facility  in  the  conservation  of  vegetables  and 
fruit  for  home  use. 

How  can  a  community  drier  best  be  started  ?  If  three 
to  six  or  eight  families  are  to  benefit,  it  will  be  neces- 
sary to  secure  a  room  with  running  water  in  or  near  it. 
A  space  is  necessary  for  conditioning,  and,  provided  it 
is  not  damp,  the  same  room  or  one  near  by  may  be 
used.  Space  and  facilities  for  blanching  vegetables  are 
essential,  so  that  chimney,  gas  or  electric  connection  is 
also  needed.  Such  a  place  can  doubtless  be  found  in 
the  home  of  one  of  the  members. 

An  evaporator  can  be  purchased  for  from  $25.00  to 
$50.00.  A  stove  to  supply  heat  to  the  evaporator  is 
needed  and  very  probably  would  not  have  to  be  bought. 
A  home-made  dehydrator  can  be  readily  devised  and  is 
practical  where  rates  for  electricity  are  low.  A  motor- 
fan  running  on  kerosene  or  aclohol  is  also  on  the  market. 
Hot  air  combined  with  the  fan  makes  the  drying  more 
rapid.  Drying  by  air  blast  without  heat  is  satisfactory 
in  dry  climates.  Where  the  atmosphere  is  humid,  the 


140       THE  WAR  GARDEN  VICTORIOUS 

process  takes  a  long  time  and  the  addition  of  heat  is 
desirable. 

A  slicer  for  vegetables  costs  £1.50  or  more,  according 
to  size.  Tables  and  other  utensils  may  be  collected 
from  the  different  households.  White  oilcloth  for  ta- 
bles, cheese-cloth  for  use  in  protecting  material  from 
insects  and  dust,  and  pasteboard  cartons  for  containers 
of  dried  products  would  make  necessary  slight  extra 
purchases.  Butter  containers  are  useful  for  holding 
dried  products,  as  are  also  baking-powder  cans  and 
similar  covered  tins. 

If  an  entire  community  is  to  be  organized,  it  will  be 
necessary  to  ascertain  how  many  families  will  use  the 
community  plant  and  approximately  how  much  mate- 
rial will  be  dried  daily.  These  things  determined,  a 
drier  can  be  chosen  intelligently.  Because  of  its  usual 
hot-air  blast,  which  dries  products  more  quickly  than 
they  can  be  dried  by  the  evaporating  process,  a  dehy- 
drator  is  often  preferable.  The  cost  of  a  satisfactory 
dehydrator  may  be  put  at  $1,000  to  $2,500.  A  home- 
made outfit  may  be  constructed  at  considerably  less 
expense.  Carpenters  and  men  installing  heating  appa- 
ratus will  usually  be  glad  to  furnish  estimates  of  cost, 
if  supplied  with  a  description  of  the  apparatus  desired. 

Mr.  C.  W.  Pugsley*  devised  a  successful  community 
plant,  which  was  first  used  at  Lincoln,  Nebraska.  His 
method  is  dehydration  minus  heat,  which  system  is 

*  For  dimensions  and  detailed  directions,  see  "A  Successful 
Community  Drying  Plant,"  by  C.  W.  Pugsley,  Farmers*  Bulletin 
916,  United  States  Department  of  Agriculture. 


THE  WAR  GARDEN  VICTORIOUS        141 

serviceable  in  dry  climates.  The  cost  of  an  outfit  like 
this  would  be  $250  or  more  according  to  the  local  cost  of 
materials  and  labor.  Twelve  of  these  driers  have  been 
in  successful  operation.  Instead  of  air  being  forced 
over  the  products,  suction  is  used,  the  theory  being  that 
the  drying  is  quickened  by  this  reversal  of  the  air  blast. 

Illustrations,  descriptions,  and  prices  of  several 
standard  ready-made  evaporators  and  dehydrators 
should  be  obtained  from  dealers  or  manufacturers. 
From  technical  training  institutions  information  can 
be  obtained  as  to  the  cost  of  procuring  persons  for 
instruction  and  management  to  take  charge  of  a  drying 
plant.  In  making  an  estimate  of  funds  needed  there 
should  be  included  also  service  for  cleaning,  cost  of 
operation  of  stove,  fan,  or  both,  and  $25.00  to  $30.00 
for  accessory  equipment.  It  should  be  clear  to  all  con- 
cerned that  a  major  part  of  the  expenditure  would 
represent  investment  for  an  indefinite  number  of  sea- 
sons, and  should  not  be  considered  in  terms  of  one  season. 

The  committee  or  individual  promoter,  with  the  esti- 
mate in  hand,  may  then  consider  how  best  to  finance 
the  matter.  The  local  Chamber  of  Commerce  or  a 
leading  women's  club  is  a  suitable  organization  to  back 
a  movement  for  organized  food  conservation.  Such 
emergency  activities  should  be  as  far  as  possible  con- 
ducted by  committees  of  established  central  bodies. 
The  unnecessary  multiplication  of  associations  is  a 
handicap  to  a  community. 

Adequate  organization,  as  well  as  backing  is  neces- 
sary. It  is  as  essential  to  have  the  right  executive 


142        THE  WAR  GARDEN  VICTORIOUS 

machinery  as  to  have  the  proper  material  facilities. 
There  should  be  an  equipment  committee,  a  publicity 
committee,  a  workers'  committee,  a  food  supplies 
committee,  and  an  executive  committee  composed  of 
the  chairman  of  these.  All  committees  should  meet  at 
least  once  a  month.  In  charge  of  the  drying  plant  there 
should  be  a  man  or  a  woman  of  technical  training  and 
experience.  There  should  be  a  checker  to  keep  account 
of  products,  and  a  book-keeper.  Volunteer  service  is 
usually  obtainable  for  these  duties.  Women  who  help  to 
prepare  and  dry  extra  products  which  are  sent  in  as 
general  surplus  should  be  paid  by  the  hour.  Such 
payment  should  be  in  products  rather  than  in  money, 
and  the  value  of  the  products  should  be  based  upon 
market  prices  of  fresh  products  plus  the  cost  of  drying, 
including  labor. 

The  location  is  important.  It  should  be  central  and 
suitable.  School  kitchens  are  usually  available,  are 
fitted  with  various  conveniences,  and  are  rarely  used 
during  the  summer.  Church  kitchens  are  sometimes 
offered,  but  their  use  sometimes  interferes  with  other 
activities  on  the  social  side  of  church  work  which  it  may 
not  be  wise  to  interrupt.  Empty  stores  or  space  in  a 
gas  or  electric  company's  quarters  are  good  possibilities. 

The  schoolhouse  is  usually  the  most  economic  choice. 
In  fact,  parts  of  the  house  itself  may  frequently  be 
converted  into  dehydrators.  When  viewed  merely 
from  a  local  standpoint,  it  may  seem  advisable  simply 
to  buy  a  ready-made  dehydrator;  but  considering  the 
number  of  communities  in  the  whole  country,  and  the 


FOOD  GOES  WITH  THE  FLAG 

The  American  flag  has  meant  food  to  Belgium  and  other  countries.    In  this  picture  is  shown 

Walter  Wolski,  an  employe  of  the  Inland  Steel  Company,  of  South  Chicago,  who  had  the 

prize  garden  among  the  employes  at  the  plant.     He  raised  produce  worth 

close  to  $200  and  his  wife  put  up  more  than  200  cans  of  vegetables. 


THE  WAR  GARDEN  VICTORIOUS       143 

need  for  drying  operations  in  each  one,  it  is  uneconomic 
to  buy.  There  are  not  enough  dehydrators  made  to  dry 
the  surplus  home  products  of  the  country;  shortage  of 
man-power  renders  an  adequate  development  of  their 
manufacture  difficult,  not  to  say  impossible. 

Mr.  W.  L.  Feisher  writes  in  the  Journal  of  American 
Society  of  Heating  and  Ventilating  Engineers,  April,  1918 : 

I  claim  that  in  our  newer  schools  and  in  our  public 
buildings  throughout  the  country,  those  things  that  are 
required  for  the  drying  of  food  products  are  already  at 
hand,  and  that  the  walls  of  the  rooms,  or  the  corridors 
in  these  buildings,  eliminate  the  necessity  of  a  great 
part  of  the  kilns  themselves,  and  that  with  very  little 
ingenuity,  the  heating  and  ventilating  systems  in  our 
schools  and  public  buildings  can  be  turned  into  dehy- 
drating plants  in  quick  order.  As  to  the  actual  applica- 
tion of  my  idea,  in  most  of  our  schools  the  blowers  are 
located  in  the  basements  and  the  main  ducts  leading 
from  these  blowers  are  run  through  the  corridors  of  the 
basements  in  the  various  uptakes.  It  is  my  idea  that 
these  basement  corridors  can  be  turned  into  tunnel 
driers  by  means  of  wooden  partitions, -or  where  the  cor- 
ridors are  narrow  enough,  only  cut-offs  and  divisions 
are  essential.  The  heated  air  can  then  be  blown  into 
one  end  of  the  corridors  and  the  duct  blanked  off  with 
a  damper  beyond  this  outlet.  At  the  far  end  of  the 
corridor  or  tunnel,  another  damper  can  be  placed  and 
an  inlet  located  at  this  point,  with  a  connection  taken 
from  a  point  beyond  the  first  damper  back  into  the  fan 
so  that  recirculation  from  the  fan  end  of  the  tunnel  can 
be  obtained.  In  this  way,  we  can  create  a  very  fair 
tunnel  drier,  which  according  to  commercial  practice, 
is  the  very  best  and  most  economical  drier  built. 


144       THE  WAR  GARDEN  VICTORIOUS 

It  has  ever  been  true  that  distance  lends  enchant- 
ment to  view.  Only  the  near  at  hand  and  the  familiar 
seem  mean  and  commonplace.  To  use  what  we  already 
possess  often  seems  both  foolish  and  useless.  Yet  it  was 
by  using  the  five  loaves  and  two  fishes  from  their  own 
pouches  that  the  disciples  fed  the  multitude,  and  many 
another  miracle  has  been  performed  by  utilizing  what 
is  already  at  hand.  In  organizing  community  driers 
it  will  usually  be  found  that  all  the  facilities  needed 
already  exist  if  only  we  have  the  vision  to  see  them. 
Existing  organizations,  existing  buildings,  existing  appa- 
ratus, and  the  advice  and  assistance  of  local  carpenters, 
plumbers  and  other  workmen  will  provide  the  essen- 
tials for  a  successful  community  drier  in  almost  any  city 
or  town.  "Use  what  you  have"  is  a  good  motto  for 
those  about  to  organize  a  community  drier. 


CHAPTER  XVII 

WHY  WE  SHOULD  USE  DRIED  FOODS 
THE  WAR-TIME  NEED  OF  "MULTUM  IN  PARVO" 

NECESSITY  is  said  to  be  the  mother  of  inven- 
tion; and  one  of  the  children  to  whom  Necessity 
has  had  to  give  birth  during  the  American 
industrial  development  of  the  last  half-century,  and  the 
rapid  growth  of  our  cities,  was  an  adequate  system  of 
storing  up  food  for  winter  use  and  of  distributing  the 
food  so  preserved.  It  is  only  within  recent  years  that 
fresh,  succulent  vegetables  have  been  obtainable  in 
winter  time;  and  for  most  people  the  cost  of  these  is 
absolutely  prohibitive.  At  first  the  canning  of  food 
products  met  the  needs  of  the  situation,  and  the  last 
score  or  two  of  years  have  witnessed  an  incredible 
development  of  commercial  canning  and  distribution 
of  food  products. 

The  continued  development  of  our  cities  with  their 
teeming  populations,  and  particularly  the  necessities 
of  war  time,  with  their  demands  for  multum  in  parvo 
have  made  imperative  a  still  further  advance  in  the 
matter  of  food  conservation  and  distribution.  This  is 
particularly  true  at  this  time  because  ahead  of  us  we 
can  distinctly  see  the  lean  years  yawn,  even  as  Pharaoh 
beheld  the  hungry  kine  in  his  dream. 

History  is  said  to  repeat  itself;  and  assuredly  we  have 
witnessed  an  historic  repetition  in  the  creation  of  a 
food  administrator  to  watch  over  our  stores,  even  as 

10  145 


146       THE  WAR  GARDEN  VICTORIOUS 

Joseph  was  appointed  to  prepare  against  the  lean  years 
that  overtook  the  dwellers  along  the  Nile.  Joseph,  rep- 
resenting autocracy,  took  the  task  into  his  own  hands. 
Mr.  Hoover,  acting  for  democracy,  asked  us  to  do  the 
job  ourselves.  Both  cut  the  Gordian  knot  of  their  per- 
plexity in  much  the  same  way.  Joseph  dried  the  excess 
corn  and  stored  it  in  his  granaries.  Mr.  Hoover  asked 
us  to  can  and  dry  our  garden  surplus.  In  each  case 
food  conservation  won  the  day.  Indeed,  so  close  is  the 
parallel  between  events  in  Joseph's  day  and  ours,  that 
no  more  accurate  description  of  what  is  doing  in  the 
world  to-day  can  be  found  than  the  Scriptural  recita- 
tion of  occurrences  along  the  Nile:  "The  dearth  was 
in  all  lands;  but  in  all  the  land  of  Egypt  there  was 
bread.  .  .  .  And  all  countries  came  into  Egypt  to 
Joseph  for  to  buy  corn." 

Even  so  all  countries  are  coming  to  America  to  secure 
wheat  and  meat,  and  particularly  fats.  Here  occurs  the 
feature  that  diiferentiates  present-day  conditions  from 
those  of  Joseph's  time.  Joseph's  customers  could  come 
to  him  on  dry  land;  but  a  mighty  ocean,  three  thousand 
miles  wide,  lies  between  America  and  her  starving  cus- 
tomers. Before  they  can  get  food  they  must  have 
ships.  Even  that  mighty  tonnage  pictured  in  Lloyd 
George's  phrase,  "Ships,  ships,  and  still  more  ships," 
can  hardly  transport  the  food  fast  enough  to  save  the 
starving  world  from  starvation.  Dean  Swift  called  for 
benedictions  upon  the  head  of  him  who  made  two  blades 
of  grass  or  two  ears  of  corn  to  grow  where  only  one 
had  grown  before.  To-day,  he  might  add  to  his  list  of 


THE  WAR  GARDEN  VICTORIOUS        147 

those  who  deserve  well  of  mankind  those  who  can  trans- 
port two  tons  of  food  where  only  one  was  transported 
before.  In  effect  that  is  what  is  made  possible  by  the 
preservation  of  food  through  drying,  for  in  drying,  foods 
lose  both  bulk  and  weight. 

This  reduction  in  weight  of  dried  vegetables  and 
fruits  ranges  from  five-sixths  to  eleven-twelfths  with 
even  greater  reduction  in  some  cases.  A  California 
operator  furnishes  these  figures  for  shrinkage:  Pota- 
toes, about  six  to  one;  cabbage,  about  twenty  to  one; 
tomatoes,  about  twenty  to  one;  spinach,  about  eighteen 
to  one;  turnips,  fourteen  to  one;  carrots,  about  nine  to 
one.  Less  than  three  pounds  of  dried  tomatoes,  for  in- 
stance, are  equivalent  to  sixty  pounds  of  canned  toma- 
toes. Not  only  are  the  products  much  shrunken,  when 
taken  from  the  drier,  but  they  may  be  still  more  com- 
pressed in  packing  so  that  the  bulk  is  further  lessened. 
This  reduction  in  weight  also  lowers  transportation 
costs.  A  shipping  incident  serves  to  illustrate  clearly 
the  economy  involved.  Fifty  pounds  of  fresh  Brussels 
sprouts  were  shipped  in  the  winter  of  1917-18  by  ex- 
press from  California  to  an  eastern  point  at  twelve 
cents  a  pound.  Adding  to  this  cost  of  $6.00  the  cost  of 
shipping  with  the  vegetables  one  hundred  pounds  of 
ice  at  twelve  cents  a  pound,  there  was  a  total  transpor- 
tation charge  of  $18.00.  The  equivalent  of  these  fifty 
pounds  of  fresh  Brussels  sprouts,  namely  three  pounds 
of  dried  products,  which  required  no  ice,  might  have 
been  shipped  to  the  same  point  by  parcel  post  for  thirty- 
five  or  thirty-six  cents. 


148       THE  WAR  GARDEN  VICTORIOUS 

With  such  an  average  reduction  in  bulk,  the  space 
required  for  transportation  and  storage  is  far  less  than 
that  required  for  either  fresh  or  canned  products.  In 
certain  instances  the  reduction  is  very  great.  It  varies 
with  the  percentage  of  water  in  fresh  products.  One 
carload  of  dried  tomatoes,  for  example,  is  equivalent  to 
thirty  carloads  of  canned  tomatoes. 

Especially  are  dried  products  adapted  for  our  military 
camps,  fleets,  and  overseas  fighting  force.  Army  officials 
estimate  that  two  men  are  needed  daily  to  prepare 
potatoes  and  other  vegetables  for  every  one  hundred 
soldiers.  Dried  vegetables  are  already  prepared  and 
are  ready  to  cook,  after  soaking  in  water.  In  an  army 
of  2,000,000  men  their  use  would  release  nearly 
40,000  men  for  other  tasks.  As  the  original  prepara- 
tion of  vegetables  for  drying  is  done  largely  by  simple 
and  inexpensive  machinery,  there  is  thus  a  tremendous 
saving  of  man-power.  The  shrinkage  in  bulk  makes 
dried  products  acceptable  and  fitting  naval  stores,  and 
trans-ocean  freight. 

Germany's  stores  of  dried  vegetables  greatly  helped 
her  in  carrying  on  the  war.  During  the  last  year  of 
which  the  United  States  government  has  any  official 
record,  Germany  dried,  in  potatoes  alone,  more  than 
twice  the  entire  quantity  raised  in  this  country.  She 
more  than  doubled  the  number  of  her  plants  after  start- 
ing the  war,  and  has  now  more  than  two  thousand. 
There  are  in  Germany  fifty-six  firms  supplying  complete 
drying  apparatus,  and  thirty-seven  other  firms  which 
supply  auxiliary  machines  and  parts.  The  drying  is 


8S 


THE  WAR  GARDEN  VICTORIOUS        149 

applied  to  vegetables  chiefly,  only  about  twenty-two 
plants  being  for  milk-drying. 

Despite  all  these  facts  one  finds  practically  no  dried 
vegetables  for  sale  at  retail  in  America,  and  only  a  lim- 
ited amount  of  dried  fruit.  Outside  of  government 
contracts  there  has  been  and  is  little  or  no  market  for 
dried  products.  The  National  War  Garden  Commission 
has  inquired  carefully  into  the  matter,  and  has  corre- 
sponded with  most  of  the  commercial  drying  concerns 
in  the  country.  One  and  all  report  that,  aside  from 
contracts  with  the  War  Department,  they  have  practi- 
cally no  market  for  their  products. 

It  is  highly  desirable  that  markets  for  dried  foods  be 
created  and  speedily.  The  food  situation  in  the  world 
is  to-day  more  critical  than  it  was  at  any  time  during 
the  war.  The  task  of  feeding  themselves  has  taxed  to 
the  utmost  the  United  States  and  her  co-belligerents. 
Now  peace  imposes  upon  these  defenders  of  civilization 
a  task  that  is  simply  appalling.  German  submarine 
warfare  reduced  to  actual  starvation  the  180,000,000 
people  in  the  neutral  nations  of  Europe.  Beyond  ques- 
tion we  must  rescue  these  unfortunates  from  starva- 
tion, by  sharing  with  them.  It  is  apparent,  too,  that 
our  responsibility  does  not  end  there.  Austria  and  the 
new  nations  which  were  formerly  a  part  of  that  country 
together  with  Bulgaria,  Turkey,  and  Russia,  are  also 
starving.  If  we  are  to  have  lasting  peace  in  the  world, 
if  we  are  to  have  stable  governments  and  the  settled 
conditions  of  existence,  which  alone  make  progress 
possible — in  short,  if  we  are  to  make  safe  that  condition 


150       THE  WAR  GARDEN  VICTORIOUS 

of  democracy  for  which  we  have  fought,  these  people 
must  be  fed. 

"Hunger,"  said  Robinson  Crusoe,"  knows  no  friend, 
no  relation,  no  justice,  no  right,  and  therefore  is  re- 
morseless and  capable  of  no  compassion. "  Hunger  will 
endanger  the  peace  of  any  community  or  nation.  How- 
ever we  may  feel  toward  our  former  enemies,  the  best 
good  of  the  world,  including  America,  demands  that 
they  have  enough  to  eat.  Otherwise  there  can  be  no 
settled  peace,  no  progress,  no  reconstruction.  Fate  has 
placed  largely  upon  American  shoulders  the  burden  of 
helping  the  world's  hunger  over  the  critical  years  that 
lie  immediately  before  us. 

This  being  the  case,  we  must  have  conservation,  con- 
servation, and  still  more  conservation.  We  must  pro- 
duce more  food  than  ever  before  and  conserve  every 
ounce  produced.  As  much  as  possible  of  this  excess 
should  be  conserved  in  the  form  which  best  meets  the 
needs  of  the  situation.  For  use  in  our  homes  canned 
foods  are  highly  desirable,  but  for  shipment  abroad,  de- 
hydrated products  will  be  particularly  needed.  France 
needs  steel  and  wood  and  cement  and  a  thousand  other 
kinds  of  material  for  the  rebuilding  of  those  vast  ruins 
which  once  were  French  cities.  All  Europe  needs  cat- 
tle, millions  of  cattle,  to  make  good  the  present  short- 
ages and  needs  cattle-feed  by  the  trainload.  Ships  will 
be  needed  to  carry  our  own  soldiers  back  home.  The 
demands  on  shipping  space  will  be  almost  beyond  con- 
ception. Whatever  saves  space,  therefore,  is  a  prime 
requisite  in  the  upbuilding  of  a  ruined  world.  Since 


THE  WAR  GARDEN  VICTORIOUS        151 

food  is  the  first  of  all  requirements,  we  should  by  all 
means  adopt  and  develop  that  method  of  food  shipment 
which  calls  for  least  space.  This  means  that  we  should 
greatly  increase  the  use  of  dried  foods. 

One  thing  alone  stands  in  the  way  of  a  large  develop- 
ment of  the  commercial  drying  industry.  Aside  from 
government  contracts,  the  food  driers  have  at  present 
practically  no  market  for  their  products.  Manufac- 
turer after  manufacturer  has  so  reported  to  the  National 
War  Garden  Commission,  and  practically  all  report 
that  it  is  difficult  to  create  a  market.  The  period  of 
government  contracts  is  limited.  Army  consumption  will 
decrease  rapidly.  Faced  with  this  situation,  food  driers 
naturally  do  not  care  greatly  to  enlarge  their  plants. 

Something  must  therefore  be  done  to  create  a  market 
for  dried  foods.  For  one  thing,  an  educational  adver- 
tising campaign  on  the  part  of  the  operators  is  to  be 
strongly  urged.  A  western  company  writes  of  the  as- 
tonishment of  visitors  "at  the  simple  and  sanitary 
method  of  handling  the  fruits  or  vegetables, "  and  their 
interest  "because  of  the  very  apparent  economy  of  the 
method."  With  this  as  a  premise  an  intelligent  adver- 
tising campaign  should  quickly  create  a  market.  The 
establishment  of  government-controlled  plants  and 
government  advertising  would  more  quickly  and  thor- 
oughly create  markets,  however,  than  the  usual  proced- 
ure of  private  companies.  Dried  foods  are  practically 
"new"  foods,  and  the  acquisition  of  a  new  food  habit 
by  a  whole  people  is  exceedingly  slow,  unless  the  gov- 
ernment systematically  undertakes  its  establishment. 


152        THE  WAR  GARDEN  VICTORIOUS 

The  policy  of  the  Department  of  Agriculture  in  regard 
to  the  use  of  the  drying  fund  of  $250,000  appropriated 
by  Congress,  will  be  of  great  economic  significance. 
Such  a  fund  has  been  strongly  needed,  and  makes 
possible  enlarged  and  nation-wide  help  in  the  urgent 
matter  of  drying  vegetables  and  fruits,  and  placing 
them  in  the  homes  of  the  people. 

The  appropriation  will  be  used  in  conducting  further 
experiments  with  dehydration  of  food  products  and 
carrying  this  knowledge  to  the  American  people.  The 
Secretary  of  Agriculture  has  appointed  Major  S.  C. 
Prescott,  who  was  in  the  food  division  of  the  surgeon 
general's  office,  United  States  army,  and  Mr.  Lou  D. 
Sweet,  of  the  United  States  Food  Administration,  as  a 
committee  to  carry  out  the  purposes  of  the  appropria- 
tion. Major  Prescott  was  professor  of  micro-biology  at 
the  Massachusetts  Institute  of  Technology  before  he 
was  called  into  war  service. 

When  the  appropriation  became  available,  plans  were 
promptly  made  for  beginning  the  dehydration  experi- 
ments. Able  construction  engineers  and  other  experts 
whose  services  could  be  helpful  were  called  in  .to  aid  in 
this  work  which  Mr.  Sweet  characterizes  as  "one  of  the 
biggest  benefits  that  has  come  to  the  American  people 
as  a  result  of  the  war."  Soon  after  the  committee  was 
organized  plans  were  under  way  looking  to  the  construc- 
tion of  several  dehydration  plants  with  a  capacity  each 
of  from  60,000  to  100,000  pounds  daily  of  raw  product. 

These  plants  are  not  to  be  built  by  the  government 
but  by  private  corporations  with  which  the  government 


i 


THE  WAR  GARDEN  VICTORIOUS        153 

will  cooperate  in  making  an  economic  and  commercial 
success  of  the  process  so  as  to  help  establish  a  perma- 
nent market  with  the  American  people  for  dried  foods. 
In  order  to  do  this  it  is  necessary,  first  to  educate  the 
people  of  this  country  to  the  value  and  the  use  of  such 
products,  and,  second,  to  have  the  dehydrated  foods  of 
such  attractive  appearance  and  palatability  and  of  a 
price  so  comparable  with  the  average  price  of  the  prod- 
ucts in  their  undried  form,  that  they  may  be  marketed 
in  paying  quantities. 

The  federal  government  and  the  states,  by  conduct- 
ing propaganda  directed  toward  a  general  use  of  dried 
fruits  and  vegetables,  would  be  performing  a  needed 
service  toward  the  preservation  of  health,  with  increased 
economy  to  all  concerned.  Advertising  on  the  part  of 
private  operators,  can  be  done  only  in  so  far  as  it  pays 
them,  and  it  would  take  several  years  and  millions 
of  dollars  to  establish  a  general  retail  sale  of  dried 
food  articles. 

Furthermore  it  is  necessary  to  establish  standards. 
It  would  be  a  serious  error  to  allow  an  inferior  class  of 
products  to  be  put  forward  at  this  time.  The  movement 
would  receive  a  decided  check.  Commercially  dried 
vegetables  should  contain  a  given  percentage  of  mois- 
ture, scientifically  correct;  they  should  be  packed  in 
proper  containers,  and  stored  in  cool  places.  So  pre- 
pared and  handled,  dried  foods  will  be  100  per  cent, 
free  from  spoilage.  Again,  blanching  is  expensive  in 
commercial  drying,  and  its  omission  necessitates  very 
thorough  drying  of  products  to  insure  their  preserva- 


154       THE  WAR  GARDEN  VICTORIOUS 

tion.  Some  products,  however,  such  as  Irish  potatoes, 
require  blanching  before  drying  in  order  that  the  dried 
product  may  be  satisfactorily  utilized.  These  do  not 
"come  back"  well  if  dried  without  blanching.  In  get- 
ting these  new  foods  on  the  market,  therefore,  it  is 
desirable  that  the  government  draw  up  strict  regula- 
tions, just  as  it  has  done  for  other  foods  through  the 
national  pure  food  laws. 


- 


CHAPTER  XVIII 
THE  FUTURE  OF  DEHYDRATION 

TALL  OAKS  FROM  LITTLE  ACORNS  GROW 

"  T~"V  EHYDRATION  has  come  to  stay  in  this  coun- 
J  try  and,  while  it  may  still  be  regarded  as  in  the 
experimental  stage,  those  who  are  mostfamiliar 
with  the  problems  of  food  production  and  conservation 
are  firm  in  the  opinion  that  we  are  seeing  only  the 
beginning  of  what  is  sure  to  expand  into  an  enormous 
and  most  important  industry."  This  is  the  statement 
of  an  international  food  expert,  a  man  who  probably 
knows  more  on  the  subject  of  dried  foods  than  any  other 
authority  in  the  United  States.  It  was  made  in  a  re- 
cent letter  to  the  National  War  Garden  Commission, 
by  Lou  D.  Sweet,  president  of  the  Potato  Association 
of  America,  popularly  known  as  the  "Potato  King." 
Mr.  Sweet  was  selected  by  Mr.  Hoover  as  head  of  the 
dehydration  section  of  the  United  States  Food  Admin- 
istration, and  has  more  recently,  in  association  with 
Major  S.  C.  Prescott,  U.  S.  A.,  been  enlisted  in  the 
government  development  of  dehydration. 

While  the  drying  of  food,  like  some  of  the  other  lost 
arts,  is  almost  as  old  as  the  human  race  itself,  still  its 
value  and  its  importance  have  been  brought  to  the  fore 
by  the  European  war.  Necessity  has  meant  the  devel- 
opment of  an  industry  which  was  well-nigh  extinct. 
War  gardening  and  the  home  production  of  food  have 

155 


156       THE  WAR  GARDEN  VICTORIOUS 

called  the  attention  of  the  country  and  its  people  to  the 
merit  of  drying  as  a  form  of  vegetable  and  fruit  conser- 
vation. The  spread  of  the  drying  idea  made  satisfactory 
progress  during  the  second  season  of  war  gardening  in 
the  United  States.  While  there  was  no  general  practice 
of  the  method,  nevertheless  a  fair  beginning  was  made 
which  is  bound  to  lead  to  widespread  and  more  rapid 
growth  along  this  line  in  the  future.  The  seed  has  been 
sown;  the  home  food  producers  of  the  United  States 
have  seen  the  advantages  offered  by  this  means  of  saving 
food,  and  more  and  more  of  them  are  certain  topractice  it. 
The  process  is  really  very  old,  and  has  been  used  at 
times  by  almost  every  people  in  the  world.  The  skill 
of  the  squaw  in  drying  corn  and  the  few  fruits  and  vege- 
tables which  the  American  aborigine  possessed  was  all 
that  stood  between  the  Indian  family  and  starvation  in 
the  long,  cold  winters  when  game  was  scarce.  Our 
grandmothers  made  toothsome  pumpkin  pies  from  the 
dried  product,  while  they  decorated  the  attic  and  the 
kitchen  with  long  rows  of  dried  apples  and  peaches. 
From  the  Indians  they  learned  also  to  dry  berries  and 
other  small  fruits.  They  possessed  no  glass  jars  and 
few  of  the  conveniences  which  every  modern  housewife 
thinks  essential;  but  they  managed  to  vary  the  monot- 
ony of  the  winter  diet  with  those  dried  products  which 
cost  them  nothing  but  their  work.  The  world  has  pro- 
gressed rapidly  in  many  respects  during  the  past  few 
generations.  Science  and  industry  have  provided  many 
household  helps  which  could  not  be  enjoyed  fifty  or  a 
hundred  years  ago.  It  is  obvious,  however,  that  some 


THE  WAR  GARDEN  VICTORIOUS        157 

of  the  habits  and  customs  which  were  in  vogue  in  the 
earlier  days  may  now  be  taken  up  again  with  profit. 
Among  these  is  the  drying  of  vegetables  and  fruits. 
Thanks  to  the  careful  study  and  research  which  have 
been  given  to  this  subject,  the  work  can  now  be  per- 
formed with  greater  ease  and  with  more  certainty  of 
success  than  was  possible  in  the  past. 

Canning  is  the  method  which  the  average  American 
housewife  uses  in  laying  by  a  store  of  garden  products 
for  winter  consumption.  A  great  impetus  was  given  to 
this  process  by  the  Civil  War;  and  now  it  seems  as  if 
another  war  were  to  be  responsible  for  the  introduction 
to  the  world,  on  a  large  scale,  of  another  food  conserva- 
tion process,  namely  that  of  drying.  As  the  possibili- 
ties, advantages  and  details  of  operation  of  this  process 
become  better  known,  it  will  take  a  larger  and  larger 
place  both  in  the  home  and  as  a  commercial  proposition. 

Important  factors  to  be  taken  into  consideration  by 
the  victory  gardener  in  connection  with  food  drying, 
are  the  saving  in  containers  and  in  pantry-space.  Al- 
most any  sort  of  a  receptacle  can  be  employed  for  the 
storage  of  dried  food.  Baking-powder  cans  and  similar 
covered  tins,  pasteboard  boxes  having  tight-fitting 
covers,  strong  paper  bags,  and  patented  paraffin-paper 
boxes  which  may  be  bought  in  quantities  at  slight  ex- 
pense, make  excellent  containers  for  this  class  of  pre- 
served food.  They  are  not  heavy  and  so  do  not  require 
especially  strong  shelves.  Besides  they  do  not  occupy 
much  space — a  thing  which  in  many  homes  is  at  a 
premium. 


158       THE  WAR  GARDEN  VICTORIOUS 

Scientists  have  pointed  the  way  and  by  their  careful 
research  have  discovered  methods  by  which  potatoes 
and  other  vegetables  can  be  dried  so  that  they  will  re- 
tain all  their  original  flavor  and  food  value  over  long 
periods  of  time  and  under  all  conditions  of  weather  and 
temperature.  In  going  into  the  work  on  a  commercial 
scale  and  in  preparing  such  food  for  large  bodies  of  peo- 
ple such  as  an  army,  where  some  of  the  products  may 
not  be  consumed  for  many  months  and  where  they  are 
likely  to  undergo  many  changes  of  temperature  in  being 
transported  from  place  to  place,  it  is  necessary,  of  course, 
to  observe  scientific  precision  in  the  preparation  and 
packing  of  the  goods.  For  home  consumption  no  such 
elaborate  processes  need  be  followed.  This  is  why  any 
household  may  prepare  with  ease  its  own  supplies  of 
this  sort.  As  practiced  in  the  home,  vegetable  and 
fruit  drying  is  largely  a  matter  of  following  with  rea- 
sonable care  a  few  simple  rules.  During  the  season  of 
1918  the  National  War  Garden  Commission  distrib- 
uted throughout  the  United  States  almost  two  mil- 
lion copies  of  its  canning  and  drying  book  which  gave 
all  needed  instructions.  Thousands  of  war  gardeners, 
both  as  individuals  and  through  community  effort, 
added  a  considerable  amount  to  their  winter  store  by 
vegetable  and  fruit  drying. 

It  was  during  the  Boer  War  that  dried  foods  were 
used  for  the  first  time  to  any  extent  in  the  provisioning 
of  an  army.  Large  quantities  of  these  goods  were  ship- 
ped from  Canada  to  South  Africa  by  the  British  War 
Office,  and  the  experiment  proved  a  complete  success. 


THE  WAR  GARDEN  VICTORIOUS        159 

Some  of  the  unused  product  was  on  hand  at  the  begin- 
ning of  the  European  war,  and  when  opened,  was  found 
to  be  in  a  perfect  state  of  preservation.  The  British 
soldiers  in  South  Africa  could  not  distinguish  between 
the  dried  vegetables  they  were  eating  and  the  food 
to  which  they  were  accustomed,  and  they  throve 
exceedingly  well  on  it.  John  Hays  Hammond,  the  inter- 
nationally renowned  mining  engineer  who  took  such 
a  prominent  part  in  the  development  of  the  South 
African  territory  and  who  is  a  member  of  the  National 
War  Garden  Commission,  is  familiar  with  this  matter. 
In  discussing  it  he  said: 

The  supplies  of  dried  vegetables  which  were  shipped 
from  Canada  to  South  Africa  during  the  Boer  War  were 
found  to  be  just  as  palatable,  just  as  nutritious,  as  any 
of  the  other  rations.  I  doubt  if  a  single  one  of  the  men 
could  have  told  the  difference  between  this  part  of  their 
mess  and  the  other  edibles  that  were  furnished  them. 
Certainly  this  is  borne  out  by  what  a  close  friend  of 
mine,  Dr.  Charles  L.  Lindley,  of  Lakewood,  New  Jersey, 
himself  born  in  South  Africa  and  an  army  surgeon  dur- 
ing Lord  Robert's  campaign  there,  recently  told  me  of 
the  experiment.  His  experience  with  dried  vegetables 
confirms  every  claim  that  can  be  made  for  them  as  a 
valuable  part  of  a  soldier's  rations. 

It  was  largely  due  to  the  successful  results  obtained 
during  the  Boer  War  that  the  British  War  Office  was  led 
to  adopt  dried  vegetables  as  part  of  the  soldier's  supply 
during  the  recent  war.  Since  the  outbreak  of  the  Euro- 
pean struggle  the  British  and  French  governments  have 
purchased  no  less  than  50,000,000  pounds  of  dried  foods 


i6o       THE  WAR  GARDEN  VICTORIOUS 

from  Canada  alone.  Following  their  example  the 
Quartermaster-General's  Office  of  the  United  States 
War  Department  prepared  to  make  similar  use  of  this 
kind  of  food.  In  the  spring  of  1918  the  army  used 
14,000,000  pounds  of  dehydrated  goods,  and  later  an 
order  was  placed  with  American  and  Canadian  food 
driers  for  more  than  40,000,000  pounds  to  be  delivered 
before  July  I,  1919. 

The  use  of  food  that  is  recognized  as  a  valuable  army 
ration  and  as  a  war-time  economy,  is  to  be  encouraged 
in  normal  times.  The  same  reasons  which  made  it  prac- 
tical and  economical  during  the  war  will  be  arguments 
in  favor  of  its  continued  and  increased  use.  Certainly 
for  many  years  to  come,  just  how  many  nobody  can  say, 
food  will  be  a  world  problem.  In  the  solution  of  this 
problem  dried  food  can  and  should  play  a  constantly 
growing  part. 

The  expert  testimony  in  favor  of  dehydration  is  well 
summed  up  in  a  statement  by  David  Fairchild,  agricul- 
tural explorer  in  charge  of  the  Office  of  Foreign  Plant 
Introduction,  United  States  Department  of  Agriculture. 
He  has  made  this  statement: 

I  believe  the  American  public  should  learn  to  use 
dried  vegetables,  because  in  so  doing  great  economies 
can  be  brought  about  in  this  country  as  they  have  been 
in  Germany  and  Austria.  The  dehydrated  vegetable 
saves  transportation  of  both  bulky  fresh  vegetables  and 
bulky  canned  vegetables,  not  only  those  portions  which 
are  actually  consumed  but  the  waste  which  forms  so 
large  a  part  of  the  garbage  of  our  cities.  The  dehydrated 


THE  WAR  GARDEN  VICTORIOUS        161 

vegetable  saves  tin,  since  it  can  be  put  up  in  paper  con- 
tainers. It  saves  labor  in  the  small  home  where  the 
convenience  of  its  use  is  apparent.  It  saves  in  wastage 
at  the  point  of  production  and  in  the  home.  We  little 
appreciate  how  gigantic  the  wastage  of  fresh  vegetables 
is,  and  this  wastage  is  largely  because  the  vegetables  are 
too  cheap  on  the  market  in  the  height  of  the  season 
to  warrant  a  grower  to  ship  them  to  it,  and  it  is  here 
that  dehydration  should  play  an  important  part. 

There  is  nothing  in  the  vegetable  situation  which 
confronts  us  to-day  to  assure  us  of  cheaper  vegetables 
in  the  future.  We  must  not  forget  the  small  proportion 
of  women  gardeners  in  this  country  as  compared  with 
the  women  field-workers  of  France  and  Germany  and 
even  England,  and  vegetables  require  a  large  amount  of 
hand  labor  to  produce.  Where  is  the  labor  coming  from  ? 

Possessing  as  we  do  such  remarkable  food  as  Indian 
corn,  and  having  learned,  as  we  have,  to  like  it,  there 
would  seem  to  be  a  danger  that  we  depend  too  fully 
upon  it  and,  with  the  increasing  price  of  vegetables, 
fail  to  realize  that  as  we  increase  our  corn  consumption 
we  require  greater  quantities  of  butter,  milk,  meat,  fats, 
or  vegetables  to  supply  the  food  essentials  lacking  in 
corn.  As  the  fresh  vegetables  become  scarcer  on  the 
markets,  it  would  become  more  and  more  difficult  to  do 
this,  and  the  result  predicted  by  dietitians  is  malnutri- 
tion among  those  who  think  they  cannot  afford  to  buy 
the  vegetables.  We  should  learn  to  use  these  dried 
vegetables  to  supplement  the  grain  ration. 

It  is  easy  to  see  a  hundred  reasons  why  we  should 
not  eat  dried  vegetables,  but  it  is  unscientific  and  un- 
patriotic to  shut  our  eyes  to  their  possibilities.  As  a 
people  we  should  move  ahead  into  the  field  of  dehy- 
drated vegetables,  develop  it,  discard  what  is  not  good, 
ii 


1 62        THE  WAR  GARDEN  VICTORIOUS 

hold  what  is  good,  and  make  it  a  means  to  stabilize 
those  vegetables  the  price  of  which  fluctuates  now  in  a 
most  unsatisfactory  and  dangerous  way. 

While  I  believe  that  we  should  consider  first  our  own 
attitude  toward  dried  vegetables  and  work  out  the  best 
methods  of  using  them  for  ourselves,  we  are  warranted 
in  believing,  as  conditions  are  at  present  in  Europe,  that 
there  will  be  need  of  large  quantities  of  all  kinds  of  foods, 
including  these  dried  vegetables,  in  those  countries 
which  are  now  famine-stricken.  Although  it  is  undoubt- 
edly true  that  the  German  troops  are  using  enormous 
quantities  of  dried  vegetables,  it  is  not  demonstrated 
to  what  extent  they  will  be  employed  in  the  feeding  of 
our  own  boys.  No  civilian  will  take  the  attitude  that 
the  boys  should  be  fed  on  food  which  he  himself  refuses 
to  eat.  If  we  learn  to  use  them  extensively,  it  is  a 
practical  certainty  that  our  own  armies  will  employ 
them  extensively,  as  have  the  armies  of  Great  Britain, 
France,  and  Germany. 

Inspired,  therefore,  as  an  emergency  measure  to  meet 
war's  demand  for  more  complete  utilization  of  the  na- 
tion's food  supply,  the  drying  of  garden  products  must 
continue.  It  must  save  summer  crops  for  winter  use 
and  help  to  care  for  the  needs  of  the  nations  which  have 
been  starving.  It  must  take  its  place  as  a  regulator  in 
the  world's  problem  of  food  supply  and  demand. 

"There  seems  to  be  no  reason,"  says  Mr.  Sweet,  of 
the  United  States  Food  Administration,  in  his  commu- 
nication to  the  National  War  Garden  Commission, 
"why  the  abundance  of  one  season  or  locality  should 
not  be  made  available  by  this  means  for  periods  of 
scarcity  or  for  regions  where  fresh  fruits  and  vegetables 


THE  WAR  GARDEN  VICTORIOUS        163 

cannot  be  obtained.  Every  encouragement,  therefore, 
should  be  given  to  home  drying,  in  order  that  the  people 
may  become  familiar  with  the  excellence  of  the  products 
which  may  be  prepared  by  this  method,  and  to  save 
the  vast  quantities  of  excellent  food  which  now  go  to 
waste  for  lack  of  adequate  methods  of  conservation." 

The  simple  form  of  drying  by  artificial  heat  and  by 
heat  of  the  sun  in  thousands  of  American  homes  and  in 
no  less  degree  the  science  of  dehydration  as  developed 
on  a  commercial  scale,  has  shown  its  economic  worth. 
The  art  as  practiced  to-day  owes  much  to  scientific 
research.  This  does  not  mean  that  the  methods  are 
complicated.  Science  has  simplified  them  and  given 
greater  assurance  of  successful  results.  It  has  been 
estimated  that  the  United  States  could  save  $19,000,000 
annually  in  its  transportation  bills  by  the  drying  of  its 
garden  products.  The  saving  of  only  a  portion  of  this 
large  sum  would  be  worth  while,  and  it  would  be  not 
alone  in  the  saving  of  money  but  in  the  release  of  much 
valuable  freight-car  space  for  other  purposes  that  the 
nation  would  probably  receive  important  benefit. 

Every  victory  gardener  or  home  food  producer  in  the 
United  States  can  help  to  save  part  of  this  money  and 
freight-space.  It  might  not  be  just  to  ask  them  to  do 
this  if  elaborate  preparations  and  large  outlay  of  money 
were  necessary.  As  these  are  not  required  every  per- 
son who  has  a  vegetable  plot  should  conserve  some  of 
the  surplus  product  if  it  would  otherwise  go  to  waste. 
Practically  all  vegetables  and  fruits  can  be  dried.  The 
process  is  simple.  The  cost  is  slight.  In  every  home 


164       THE  WAR  GARDEN  VICTORIOUS 

the  necessary  outfit  in  its  simplest  form  is  already  at 
hand.  Effective  drying  may  be  done  on  plates  or 
dishes  placed  in  the  oven,  with  the  oven  door  partly 
open.  It  may  be  done  on  the  back  of  the  kitchen  stove 
with  these  same  utensils  while  the  oven  is  being  used 
for  baking.  It  may  also  be  done  on  sheets  of  paper  or 
lengths  of  muslin  spread  in  the  sun  and  protected  from 
insects  and  dust. 

The  earth  lives  by  the  light  and  the  heat  of  the  sun. 
This  beneficent  power  should  be  put  to  work  by  the 
victory  gardeners  of  the  United  States,  and  thus  will 
this  country  gain  a  rightful  and  legitimate  "place  in 
the  sun. "  Luther  Burbank,  a  member  of  the  National 
War  Garden  Commission,  says: 

How  few  people  are  aware  of  the  scientific  fact  that 
all  food  and  all  clothing  without  any  exception  are  first 
produced  by  the  action  of  sunlight  on  the  foliage  of 
plants,  and  that  but  for  the  wonderful  chemical  engines 
installed  in  the  foliage  of  plants  no  life  could  exist  upon 
the  earth;  and  only  by  the  improvements  which  have 
been  made  in  plants  and  animals  which  subsist  on 
the  productions  of  plants  has  our  present  civilization 
been  made  possible. 

This  gift  from  Heaven  which  makes  the  plants  to 
grow  and  without  which  there  could  be  no  production, 
should  be  utilized  also  in  the  conservation  of  food. 


CHAPTER  XIX 

COOPERATION  OF  THE  PRESS 

VITAL  HELP  GIVEN  BY  THE  NEWSPAPERS  AND  PERIODICALS  OF  AMERICA 

THE  printed  word,  the  most  powerful  force  known 
to  civilization,  made  war  gardens  possible.  In 
no  other  way  could  they  have  been  made  to 
multiply  so  rapidly  in  all  parts  of  the  land.  From 
printer's  ink  to  parsnips  and  parsley  is  a  long  jump; 
but  the  newspapers  and  magazines  made  that  jump 
along  with  the  others  which  they  made  for  Liberty 
Loans,  the  Red  Cross,  and  various  other  war-work 
campaigns.  When  the  shadow  of  war  fell  across 
America,  and  before 
the  actual  declaration 
of  war,  the  National 
War  Garden  Commis- 
sion sent  out  the  first 
rallying  call  to  the 
home  food  producers. 
The  newspapers  and 
magazines  spread  the 
call  freely.  General 
Pershing  later  said,  "Keep  the  Food  Coming";  and 
the  publications  heard  that  call,  too,  and  relayed  it  to 
their  readers. 

The  "Soldiers  of  the  Soil "  wanted  instruction  and  they 
wanted  it  quickly.    Prompt  action  was  necessary  that 

165 


166       THE  WAR  GARDEN  VICTORIOUS 

their  service  in  the  "garden  trenches"  might  be  effec- 
tive. There  was  only  one  way  in  which  the  message  of 
the  war  garden  and  the  necessary  instructions  could 
be  carried  to  all  the  people  with  the  speed  demanded. 
This  was  through  the  press  of  the  country  and  the 
printed  page.  Any  other  plan  of  distributing  the  appeal 
and  the  instructions  would  have  been  far  too  slow  to 

be  effective  and  further- 
more would  have  in- 
volved prohibitive  ex- 
pense, if  it  could  have 
been  done  at  all. 

How  much  of  a  debt 
of  gratitude  the  nation 
owes  to  its  patriotic 
editors  it  probably  will 
never  be  able  to  realize 
fully,  but  it  does  know  that  without  their  whole- 
hearted support  and  their  loyal  assistance  it  would 
never  have  been  able  to  arouse  the  people  of  the  United 
States  as  a  whole  to  the  strenuous  efforts  which  they 
exerted  to  back  up  the  government  and  the  fighting 
forces.  No  note  of  appreciation  to  the  editors  of  the 
country  could  be  over-generous  in  its  praise  or  too 
liberal  in  its  expression  of  heartfelt  thanks  for  their 
substantial  aid. 

When  the  Commission  began  its  campaign  it  realized 
that  it  must  depend  largely  upon  the  support  of  the 
newspapers  and  the  magazines.  Well-planned  and 
well-directed  publicity  was  necessary  to  get  its  message 


^-T^ff  IS  WAR  GARSS 

..Si?-    r>jNfeW  ^^  1'astYMrWh£0^^^^*  _ 


THE  KNIGHTS  OF  PRINTERS  INK  HEARD  THE  CALL  FOR  FOOD 

the  land  every  sort  of  publication  C9operated  with  the  National  War  Garden 
in  the  drive  for  home  food  production.    Hp.rp  arp  hut  a  f^w  <->f  the  hoa^i;« 
that  show  how  the  press  pati 


THE  KNIGHTS  OF  PRINTERS  INK  HEARD  THE  CALL  FO1 
Throughout  the  land  every  sort  of  publication  C9operated  with  the  National  w  ar  uarai 
Commission  in  the  drive  for  home  food  production.    Here  are  but  a  few  of  the  headlin 
that  show  how  the  press  patriotically  responded  to  the  call. 


THE  WAR  GARDEN  VICTORIOUS      167 


to  the  people  of  the  United  States,  and  the  promptness 

of  the  editors  in  recognizing  the  vital  importance  of 

home  food  production  and  their  patriotic  readiness  in 

conveying    the    appeal    to 

their   millions   of    readers 

should  be  recorded  in  letters 

of  gold  among  the  nation's 

permanent  records.    The 

Commission   has  expressed 

its  appreciation  to  many  of 

them    individually    and    it 

takes  this  further  and  more 

lasting  means  of  acknowledging  its  thanks,  and  the 

thanks  of  the  nation,  for  their  enthusiastic  service. 

While  space  became  more  and  more  at  a  premium 
as  the  war  progressed,  the  newspapers  and  magazines 

continued  to  contribute 
as  liberally   as  they 
could  of  their  columns 
to  the   cause   of   food 
production  "F.  O.  B. 
the  Kitchen  Door." 
They    stimulated    and 
encouraged   the    "city 
farmer"   to    plant   for 
freedom  and  they  fur- 
STAPT  row  GARDEN  W/TH  A  PLAN    nished    him   with    the 
necessary  data  and  instruction,  provided  by  the  Com- 
mission.   The  great  majority  of  those  who  were  eager 
to  raise  food  and  help  feed  the  army  were  amateurs  at 


i68       THE  WAR  GARDEN  VICTORIOUS 


HOE  FOP   THE 


the  business.  They  had  to  be  shown  how.  They  were 
willing  but  they  needed  guidance.  The  number  of 
competent  instructors  was  limited,  and  it  became  nec- 
essary for  the  war  gar- 
dener to  look  to  the 
daily  press  for  informa- 
tion telling  him  what  to 
do.  In  this  the  press  did 
not  fail  him.  Almost 
unanimously,  from  one 
end  of  the  country  to 
the  other,  the  news- 
papers daily  published 
material  furnished  by  the  Commission.  If  this  could  be 
totaled  it  would  run  into  tens  of  thousands  of  columns. 

After  calling  the  at- 
tention of  the  country 
to  the  vital  need  of 
war  gardening,  the 
Commission  prepared 
a  series  of  short  gar- 
den lessons  telling  the 
home  food  growers 
what,  when,  and  how 
to  plant.  These  les- 
sons were  brief  and 
shorn  of  technicalities 
but  authentic,  and  gave  the  gardener  all  he  needed  to 
know.  They  were  sent  to  the  newspapers  on  news-clip 
sheets,  a  dozen  or  more  lessons  on  each  sheet,  while  a 


MVeo  -  A  GARDEN  MADE 


THE  WAR  GARDEN  VICTORIOUS       169 


few  short  general  stories  on  war 

gardening  were  also  included  on 

the  sheet.  This  method  of  send- 
ing out  the  material  was  eco- 
nomical from  every  standpoint 

and  effected  a  great  saving  of 

paper.     It  was  highly  approved 

by  the   War   Industries   Board 

as  a  valuable  conservation  scheme  in  paper  economy. 
As  occasion  demanded  news  stories  which  were  of 

interest  only  to  a  particular 
city,  locality,  or  state  were 
sent  out  to  the  papers  of  that 
section  but  not  duplicated 
throughout  the  country. 
Thus  New  York  did  not  re- 
ceive material  in  which  none 
but  Illinois  or  California 
readers  would  be  interested. 

In  similar  manner  short  lessons  telling  how  to  can  and 

dry  vegetables  and  fruits, 

and  items  of  news  value 

calling   attention  to  the 

urgent  need  for  this  form 

of   food  conservation, 

were  sent  to  the  news- 
papers of  the  country; 

and  they  met  with  the 

same   generous   response 

from  the   editors.      One 


i;o        THE  WAR  GARDEN  VICTORIOUS 

of  the  most  helpful  features  of  the  newspapers  was  the 
coupon  box  which  hundreds  of  them  ran  during  the  en- 
tire garden  and  canning 
season,  in  which  the  read- 
ers were  informed  that  by 
filling  out  the  coupons 
and  mailing  them  to  the 
Commission  they  would 
receive  free  copies  of  the 
war  vegetable  gardening 
or  the  canning  and  drying 
books.  Hundreds  of  thousands  of  newspaper  readers 
took  advantage  of  this  opportunity  and  were  sent 
copies  of  the  instruction 
books. 

In  addition  to  print- 
ing the  short  garden 
and  canning  lessons  and 
numerous  items  of  news 
value,  the  papers  pub- 
lished Sunday  feature 
stories.  The  Commission 
furnished  pictures  and  data  for  these  articles,  with  photo- 
graphs showing  types  of  gardens 
and  how  the  war  gardeners  were 
getting  to  work  in  various  parts  of 
the  country.  Soon  after  the  Com- 
mission was  organized  it  began  to 
receive  requests  from  feature  and 
magazine  writers  and  editors 


KEEP  THE  FOOD  COWNG-Pershing. 

From  National  War  Garden  Commission,  Washington,  D.  C 


,NVV "c*  ^^^^^^ 

v  ^+r£**+sx£ 


<**7^^*U^»« 


••^££tei& 


tr^S&EFi^S 
•g#*jss&**?? 

IfflJ&^^A  ,-&»!*.,,.,  ;?^A>       >%       A 


&:**1* 

Loo**    •^-.'-1 


ti»- 


y  »*tf* ' 


o*****    ^  r^'v- 
^Jz&s  M=t^  • « lht  F)0"<" 5tt"  ""•  ^ 

Here's  Shorts  and  Filler  for  the  Garden  Tiller  *>* 

:t^fe_  «?s^^  -rrriTi   r^u?"-^.^^^ 


JttSSSs!?»* 


,^ 


^as     s^^ii^i 


-»  -WT  be  pown  in  the  bjck-y>rd  jir- 

TYPICAL  HEADINGS  FROM  NEWS  SHEETS 

The  Commission  in  sending  out  garden  data  to  the  newspapers  helped  the  editor  by  preparing 
the  copy  in  as  near  the  style  desired  as  possible.    This  was  a  big  help  to  busy  "copy"  desks. 


THE  WAR  GARDEN  VICTORIOUS       171 


throughout  the 
United  States  for  il- 
lustrations and  ma- 
terial which  could 
be  used  in .  stimulat- 
ing the  home  food- 
growing  enterprise 
throughout  the  terri- 
tory in  which  their 
publications  c  i  r  c  u- 
lated.  These  requests 
were  promptly  met. 
The  Commission  was 
able  to  do  this  be- 
cause it  gathered  in 
a  short  time  and  had 
on  file  in  the  Wash- 
ington office  a  large 
collection  of  interest- 
ing photographs  as  well  as  much  data  about  war  gardens, 
showing  what  they  could  do  and  were  doing.  Many  of 

the  magazine  writers  called  per- 
sonally at  the  headquarters  and 
were  delighted  and  surprised 
at  the  readiness  with  which 
their  needs  were  filled.  They 
went  away  with  envelopes 
filled  with  pictures  and  mate- 
rials  for  their  stories. 

Some  of  the  publicity  matter 


STACK  WORKER  wiu. 

SIT  IN  A  CORNER 
EALS  HIS  GOOD  MOTHER 
HAS  PLANNED- 

SHE'LL  FEED  HER  WHOLE  BROOD 
WITH  THE  CHOICEST  OF  FOOD, 

\tfHICH  SHE  IN    HER 


172       THE  WAR  GARDEN  VICTORIOUS 

went  out  to  the  news- 
papers  in  "mat"  or 
matrix  form,  so  that 
it  was  necessary  for 
the  paper  to  make 
only  the  stereotype 
from  which  the  print- 
ing was  to  be  done. 
The  material  which 
the  Commission  sent 
out  in  this  way  in- 
cluded reproductions 
of  its  several  posters, 
little  comics  on  gar- 
dening and  canning,  a 
step-by-step  series  of 
illustrations  explaining 
in  detail  the  cold-pack 
process  of  canning 
vegetables  and  fruits;  initials  to  be  used  in  dressing 
up  the  garden  page;  and  a  number  of  prose  poems  with 
small  illustrations  in- 
serted. All  this  material 
was  used  very  widely. 

The  news-service 
organizations  and  illus- 
trated-feature  syndi- 
cates used  many  stories 
on  war-garden  work. 
In  this  way  thousands 


LTTLE  Cfliss  WUFFET  WILL;  SIT 

ON  HERTUFFET 

GIGGLE  IN  MERRIEST'GLEE 
FOR  SHE'LL  NOT  BE  NEEDING  TO  BUY 

aa  STUFF  FOR  FEEDING 

DLL  CAN  IT  THIS  sunroERj 


BGB 


THE  WAR  GARDEN  VICTORIOUS       173 

of  papers  were  served   by    lh|v—  9  and  another 
the    Associated    Press,    the      «?     lif tie  farm 
United  Press,  the  Inter-    would  ift  do  us  any  harm 
national  News  Service,   the 
Western  Newspaper  Union, 
the    Newspaper   Enterprise 
Association,    the    News 
Feature   Service,    the  Inter- 
national   Syndicate,    and 
other  important  agencies.  The  Washington  correspond- 
ents of  the  leading  dailies 
of  the    country    sent  to 
their  home  papers,  by  wire 
and  mail,  items  of  national 
or  local  interest  telling  of 
the  activities  of   the  war 
gardeners.     The  value  of 
this  patriotic    service  in 
furthering  home  food  pro- 
duction cannot  be  over-estimated.    Some  of  the  largest 
and    most    influential 
newspapers  in  the  coun- 
try gave  most  prominent 
place  on  many  occasions 
to  the  Commission's  call 
to  the  home  food   pro- 
ducers and  conservers  of 
America.    The  Philadel- 
phia North  American,  for 
instance,  reproduced  the 


174       THE  WAR  GARDEN  VICTORIOUS 


"Can  the  Kaiser"  poster  on  the  front  page  in  a  space 

covering  nearly  one-quarter  of  the  entire  page.    The 

Boston  Post  used  both  this  and  the  "Sow  the  Seeds  of 

Victory"  poster  on 
one  page,  devoting  a 
large  part  of  the 
space  to  these  strik- 
ing designs.  The 
Garden  Magazine 
used  reproductions 
of  the  posters  as 
cover  illustrations  on 
two  of  its  monthly 
issues.  The  Forecast 

also  made  use  of  the  Verrees  poster  as  a  cover  design. 

The  Diario  de  la  Marina,  of  Havana,  Cuba,  one  of  the 

foreign  papers  to  which  copies  of  the  posters  and  several 

articles  on  war  gardening 

in  the  United  States  had 

been  sent,  published  a 

"smash"  layout  of  the 

Flagg  Victory  Garden 

poster  covering  almost  the 

entire  front  page.  Zig-Zag, 

of  Santiago,  Chile,  also 

used  it  as  a  cover  design. 
During  the  campaigns  of 

both  1917  and  1918  the  newspapers  of  this  country  gave 

the  Commission  loyal  backing.    They  knew  the  need 

of  food  and  they  saw  what  an  asset  the  "city  farmer" 

could  be  in  this  direction. 


THE  WAR  GARDEN  VICTORIOUS       175 

The  most  remarkable  cooperation  was  given  in  New 
York  City  when  virtually  every  one  of  the  big  metro- 
politan dailies  was  running  the  Commission's  garden 
hints  and  suggestions 
simultaneously.  The 
papers  thus  helping  in- 
cluded the  Evening 
World,  the  Globe,  the 
Evening  Post,  the  Jour- 
nal, the  Evening  Tele- 
gram, and  the  Brook- 
lyn Eagle.  On  Sundays 
some  of  the  papers  regu- 
larly ran  an  entire  page  or  two  of  war-garden  material. 
In  the  United  States  a  large  number  of  the  foreign- 
language  newspapers,  Italian,  French  and  others,  told 

their  readers  of  the  ser- 
vice they  could  perform 
through  war-gardening 
and  the  conservation  of 
the  surplus  products 
thus  grown.  Several 
summaries  of  the  war- 
garden  movement  in  the 
United  States  were 

FOR  PATRIOTIC  REASONS  translated  into  French, 
Spanish,  Italian,  and  Portugese  and  sent  by  the  Commis- 
sion to  leading  publications  throughout  Latin  America, 
Canada,  Australia,  Europe,  and  the  Orient.  They  ap- 
peared, for  instance,  in  such  widely  separated  papers  as 


i;6       THE  WAR  GARDEN  VICTORIOUS 


the  Alexandria  (Egypt)  Gazette,  and  Le  Messager  de  Sao 
Paulo,  Brazil;  and  were  published  from  Calcutta,  India, 
and  Tokio,  Japan,  to  Montreal,  Canada.  The  Asahi 

News,  a  Japanese  newspaper 
of  Seattle,  gave  hearty  sup- 
port to  the  Commission  and 
published  much  of  its  advice 
and  instruction  to  gardeners 
and  home  canners. 

Magazines  of  general  in- 
terest and  many  house- 
organs  cooperated  in  the 
campaign  and  published  ar- 
ticles dealing  with  various  phases  of  war  gardening.  This 
applied  to  conservation  as  well  as  to  the  productive 
phase  of  the  work.  As  an  illustration,  the  Ladies' 
Home  Journal  pub- 
lished an  entire  page  of 
pictures  of  women  who 
had  been  blue-ribbon 
winners  and  had  re- 
ceived the  Commis- 
sion's National  Capitol 
Prize  Certificates  for 
excellence  in  canning 
garden  products.  The 
Outlook  printed  from  time  to  time  a  number  of  appre- 
ciations of  the  value  of  home  food  growing.  The 
Garden  Magazine,  of  Garden  City,  Long  Island,  used  a 
number  of  stories  on  the  subject  and  printed  a  monthly 


:" 


*•**$£**.>*' 

£§S«* 

**  ovaw^' 


^> 


-^rSf^"1'^  '^^^^~~":!|^^^ 


•SSES^™ 

OIRECIED  B'.'  W 


W6 


•tg^jJS&lSiJ  ^S^\\sg 


WITH  PICTURE  AND  TYPE  THE  PRESS  URGED  GARDENING 

The  cooperation   of   the   newspapers  and  magazines  in  national  service  was  one  of  the 

greatest  patriotic  demonstrations  of  the  world  war.    This  reproduction  of  clippings  shows 

how  data  from  the  National  War  Garden  Commission  was  printed. 


THE  WAR  GARDEN  VICTORIOUS       177 

page  summarizing  important  and  inspiring  war-garden 
activities  throughout  the  United  States.  The  Country 
Gentleman,  in  addition  to  regular  garden  lessons,  pub- 
lished several  articles  com- 
mending highly  the  work  of 
the  Commission.  Similar  help- 
fulness was  extended  by  the 
Nation's  Business,  official  pub- 
lication of  the  Chamber  of 
Commerce  of  the  United 
States;  the  Manufacturers9 
Record,  Baltimore;  the  Amer- 

r>  •*         TVT  v      1        ,.1. 

ican  City,  JNew  York;  the 
Journal  of  the  American  Bankers'  Association',  the  Mis- 
souri, Kansas  £ff  Texas  Railway,  Employes'  Maga- 
zine', American  Industries,  and  many  other  trade  and 

business  papers.  House  and 
Garden,  Vogue,  and  the 
Touchstone  were  among  other 
high-class  magazines  which 
printed  illustrated  war-garden 
stories  supplied  by  the  Com- 
%  V  ^Hk  mission.  The  World  Court 

Magazine  is  another  example 
of  this  editorial  cooperation. 
The  Century,  Good  Housekeep- 
ing, the  National  Magazine,  the  Survey,  the  Illustrated 
World,  the  People's  Popular  Monthly,  the  Illustrated  Sun- 
day Magazine,  the  Woman9 s  World,  the  Rotarian,  the  Lone 
Scout,  Forbes' Magazine,  American  Forestry,  the  Southern 


178       THE  WAR  GARDEN  VICTORIOUS 

Lumberman,  the  Christian  Endeavor  World,  the  Forecast, 
and  the  People's  Home  Journal,  and  many  others  were 
among  the  publications  that  carried  war-garden  stories. 

The  Literary  Digest  printed 
a  summary  of  the  work  ac- 
complished and  showed 
what  Daylight  Saving  had 
done  to  further  the  efforts 
of  the  war  gardener. 

The  manufacturer  of 
plows  or  soda  fountains,  as 
wellasthe  editorof  a  general- 
interest  magazine,  realized  the  value  of  home  food  pro- 
duction to  his  employes;  and  through  their  house- 
organs  the  heads  of  many  industrial  and  business  con- 
cerns spread  the  gospel 
of  "Food  F.  O.  B.  the 
Kitchen  Door."  Trade 
publications  of  all  kinds 
throughout  the  country 
carried  garden  lessons 
and  inspirational  articles 
urging  their  workers  to 
produce  food  and  thus 
help  themselves  and  their 
country  at  the  same  time. 
Some  of  them  reproduced  the  Commission's  posters  in 
their  magazines  and  used  other  material  furnished  them. 
The  work  of  cooperation  with  newspapers  and  peri- 
odicals was  conducted  by  Russell  T.  Edwards,  under 
the  direction  of  Secretary  Ridsdale. 


THE  WAR  GARDEN  VICTORIOUS  179 

Thus  the  magazines  and  the  newspapers  of  the  United 
States  cooperated  in  making  a  success  of  the  war- 
garden  movement.  Without  their  help  this  could  not 
have  been  accomplished.  What  was  brought  about 
with  their  aid  shows  the 
power  of  the  printed  page. 
It  spread  the  message  of 
the  war  garden  to  the  mil- 
lions. It  made  possible  the 
enlistment  of  a  vast  army 
of  war  gardeners  and  of 
home  canners  and  dryers. 
It  brought  into  action  the 
patriotic  will  of  the  Ameri- 
can people  to  do  full  share 
in  the  battle  for  international  freedom  and  world-wide 
democracy.  In  short  it  was  through  the  printed  page 
that  the  war  garden  and  home  conservation  were  given 
their  proper  place  among  war-time  activities. 


Appendix 


TWO  OF  THE  VICTORY  BOOKS  ISSUED 
BY  THE  COMMISSION 


"WAR  GARDENING,"  VICTORY  EDITION,  1919 


HOME  CANNING  AND  DRYING/ 
VICTORY  EDITION,  1919 


Victory  Edition  1919 


WAR  GARDENING 

and  Home  Storage  of  \fegetables 


Published, 

National  War  Garden  Commission 

Washington,D.C. 


Copyright  IQIQ  by  NATIONAL  WAR  GARDEN  COMMISSION 


WAR  DEPARTMENT 

WASHINGTON 

June  7,  1918. 

NATIONAL  WAR  GARDEN  COMMISSION, 
WASHINGTON,  D.  C. 

Dear  Sirs: 

The  War  Department  finds  much  satisfaction  in  the  creation  of  War  Gardens 
at  various  army  camps  by  the  Conservation  and  Reclamation  Division  of  the 
Quartermaster  General's  office.  Food  production  at  these  camps  has  been  the 
subject  of  some  concern  with  the  department.  The  large  areas  of  tillable  land 
within  many  of  the  military  reservations  have  been  regarded  as  offering  potential 
food  production  on  a  large  scale,  and  I  feel  that  the  army  is  to  be  congratulated- 
that  the  utilization  of  this  space  has  now  taken  concrete  form. 

Camp  War  Gardens  will  serve  more  than  one  useful  purpose.  The  pro- 
duction of  food  at  the  mess  door  is  of  great  importance  in  that  it  not  only  lessens 
the  army's  demand  on  the  usual  sources  of  supply  but  eliminates  transportation 
as  well. 

To  the  National  War  Garden  Commission  I  extend  the  thanks  of  the  Depart- 
ment for  its  quick  response  to  the  appeal  of  the  Quartermaster  General's  office 
for  co-operation.  Not  confining  itself  to  mere  compliance  with  the  letter  of  the 
request,  the  Commission  entered  fully  into  its  spirit.  At  a  time  when  funds 
were  not  available  through  Government  channels  the  Commission  voluntarily 
provided  seed,  fertilizers  and  equipment  which  made  possible  the  establishment 
of  a  War  Garden  of  300  acres  or  more  at  Camp  Dix.  For  this  generous  contri- 
bution and  for  swift  action  to  overcome  the  handicap  of  a  late  start  I  take  pleasure 
in  making  this  acknowledgment  and  in  expressing  the  hope  that  the  Camp  Dix 
War  Garden  of  the  National  War  Garden  Commission  will  prove  an  unqualified 
success. 

Cordially  yours, 

(Signed)  NEWTON  D.  BAKER, 

Secretary  of  War. 


UNITED  STATES  FOOD  ADMINISTRATION 

Baltimore,  Maryland. 
September  14,  1918. 

NATIONAL  WAR  GARDEN  COMMISSION, 
Maryland  Building, 

WASHINGTON,  D.  C. 
Gentlemen: 

We  wish  to  express  to  you  our  appreciation  of  your  helpfulness  in  our  war 
garden,  canning  and  drying  work  in  Maryland  during  the  season  of  1918.  Your 
book  on  canning  and  drying  has  been  of  great  value,  while  the  canning  outfits 
which  you  so  kindly  gave  us  made  it  possible  for  us  to  establish  canning  centers 
throughout  the  State,  with  results  of  far-reaching  importance  which  could  not  have 
been  otherwise  accomplished.  We  are  equally  appreciative  of  your  prompt  and 
willing  response  to  our  request  for  the  services  of  one  of  your  trained  investigators 
4:o  assist  in  our  war  garden  work.  Your  spirit  of  prompt  and  willing  service  is 
cordially  appreciated. 

Yours  truly, 

(Signed)  EDWIN  G.  BAETJER, 

Federal  Food  Administrator  for  Maryland. 


PLAN  OF  GARDEN  50  by  75  feet,  in  which  careful  attention  has  been  paid  to  proper  relation  of 
the  season's  crops  and  to  a  continuous  supply  of  the  more  important  vegetables. 


Hot  Bed 

Gold  Frame 

Asparagus 

Rhubarb 

ARRANGEMENT  OF  SEASON'S  CROPS 


Peas,  followed  by  late  Tomatoes 


Peas,  followed  by  Celery 


Onion  Sets,  followed  by  Turnips 


Corn,  followed  by  Spinach 


Beans  (bush),  followed  by  Beets 


Beets,   y%  row;  Carrots,  ^  row,  followed  by  Corn 


Turnips,  followed  by  Bush  Beans 


Potatoes,  followed  by  Spinach 


Spinach,  followed  by  Potatoes 


Cabbage,  with  Lettuce  and  Radishes  between,  followed  by  Carrots 

Beans,  Bush  Lima 

Chard,   %  row;  Parsley,  Y±  row 


Parsnips,   %  row  (radishes  to  mark  row);  Salsify,  24  row 

Corn,  followed  by  Kohlrabi,  Yi  row;  Cauliflower,  %  row 

Peas,  followed  by  Corn 

Beans,  Bush  Lima 

Early  Potatoes,  followed  by  late  Cabbage 

Early  Tomatoes 

Peppers,   ^  row;  Potatoes,  Okra  or  Eggplant,  Y2  row 

Potatoes 

Potatoes 

Pole  Lima  Beans 

Pole  Beans 

Corn 

Corn 

Corn 


Cucumbers 


Squash 


(bush 


crook  neck) 


Squash 


(winter) 


Musk- 


melon 


Rows  are  30  inches  apart.     If  soil  is  very  fertile  rows  may  be  closer. 

Planting  was  begun  at  hotbed  end  of  garden  and  plantings  were  made  a  few  days  apart 
to  insure  a  constant  supply  of  vegetables.     Planting  table  on  page  23. 


MAKE  YOUR  WAR   GARDEN 
A  GARDEN  OF  VICTORY 

By  CHARLES  LATHROP  PACK,  President 

National  War  Garden  Commission 


AIERICA'S  responsibility  for 
the  world's  food  supply  did 
not  stop  with  the  ending 
of  the  war.  In  peace,  as  in  conflict, 
this  country  must  carry  the  burden 
of  Europe's  food  problems.  With 
the  advent  of  peace  these  problems 
have  become  intensified.  America  is 
now  expected  to  furnish  the  solution 
and  this  can  be  done  only  through 
the  continued  application  of  high 
pressure  food  production  and  un- 
wavering food  conservation. 

For  two  years  of  war  the  War 
Gardens  of  America  produced  food- 
stuffs which  helped  establish  the 
balance  of  power  between  starvation 
and  abundance.  In  the  spring  of 
1918,  General  Haig  declared,  "We 
stand  with  our  backs  to  the  wall." 
Of  that  call  to  the  civilized  world  no 
phase  was  more  vital  than  its  inter- 
pretation and  answer  in  terms  of 
food.  During  that  year  the  answer 
was  given  by  the  American  people 
with  true  American  spirit.  The  war 
gardeners  of  the  United  States  re- 
sponded with  a  vigor  which  carried 
the  War  Gardens  over  the  top  to 
victory.  By  the  addition  of  more 
than  five  hundred  million  dollars  of 
crop  value  to  this  country's  food 
production  they  made  it  easier  for 
America  to  feed  her  own  people  and 
the  people  of  France  and  Belgium. 


The  Victory  Garden  is  now  as 
vital  as  the  War  Garden.  Peace 
brings  new  food  needs.  In  reclaim- 
ing territory  from  the  enemy  France 
and  Belgium  have  greatly  increased 
the  number  of  their  people  who  must 
be  fed.  By  restoring  these  former 
expatriates  to  citizenship  these  coun- 
tries have  also  assumed  the  burden 
of  feeding  them.  This  will  mean  a 
vast  increase  in  the  demands  on 
America  as  the  source  of  Europe's 
food  supply  in  1919.  Europe  can- 
not feed  herself  during  the  first  year 
of  reconstruction ;  Russia  faced  famine 
conditions  in  the  winter  of  1918- 
1919,  and  Mr.  Hoover  says  that  the 
world's  food  shortage  will  last  for 
another  seven  years. 

The  war  gardener's  responsibility, 
therefore,  did  not  end  with  the  com- 
ing of  peace.  His  War  Garden  must 
now  be  made  a  Victory  Garden  in 
the  full  sense  of  the  words.  It  must 
help  solve  the  problem  of  feeding 
people  rendered  helpless  by  years 
of  ruthless  and  terrible  war. 

The  garden  crop  of  1919  must  be 
even  greater  than  that  of  1918,  and 
there  must  be  more  canning  and  dry- 
ing for  winter  use.  The  people  of 
America  have  a  real  duty  to  perform 
in  this  respect  and  the  nation  counts 
confidently  on  full  measure  of  in- 
dividual response. 


PART  I 

WAR  GARDENING  MANUAL 

As  a  result  of  emergency  created  by  war  the  home  garden  of  America  has 
become  an  institution  of  world-wide  importance.  The  planting  and  growing 
season  of  1918  demonstrated  that  the  products  thus  raised  are  essential  to  the 
feeding  of  the  people  of  the  United  States  and  the  Allied  Nations.  Under  the 
impetus  given  by  the  National  War  Garden  Commission  the  people  of  this 
country  last  year  produced  a  crop  valued  at  $520,000,000  in  gardens  cultivated 
in  backyards,  on  vacant  lots  and  on  other  land  previously  un tilled — the 
patriotic  gift  of  the  war  gardens  to  the  nation. 

Peace  can  in  no  wise  diminish  America's  responsibility  for  feeding 
Europe.  The  recovery  of  vast  areas  of  devastated  country  in  France  and 
Belgium  greatly  increases  the  number  of  people  to  be  fed  and  adds  heavily 
to  the  food  burden  of  America.  Because  of  this  the  Victory  Garden  is  no 
less  necessary  than  the  War  Garden. 


WAR  GARDENS  HELP  SOLVE  TRAFFIC  PROBLEM 


War-time  brought  the  most  serious  traffic 
congestion  the  United  States  has  ever  seen. 
This  condition  has  no  meaning  more  signifi- 
cant than  that  the  gardens  of  this  year  must 
do  even  more  than  those  of  1918  in  freeing  the 
overburdened  railroads  from  the  need  for 
transporting  food  products.  With  food  short- 
age threatening  the  Allied  Nations  and  with 
railroad  congestion  as  an  added  factor,  the 
war  garden  results  of  the  coming  season  must 
be  considerably  greater  even  than  the  vast 
yield  of  last  year. 

COMMUNITY  GARDENING 

Excellent  results  are  obtained  through  co- 
operative gardening  work.  If  several  fami- 
lies join  forces  they  can  reduce  the  cost  of 
gardening  in  time,  labor  and  money.  Fami- 
lies having  adjoining  or  neighboring  garden 
plots  may  use  one  set  of  tools.  To  prevent 
clash  of  convenience  it  is  well  to  have  an 
understanding  in  advance  as  to  the  time 
when  each  gardener  is  to  have  the  use  of 
particular  tools.  By  this  arrangement  it  is 
possible  to  have  complete  equipment  at  ex- 
pense much  less  than  if  each  gardener  bought 
his  own.  Money  can  also  be  saved  in  buying 
seeds,  fertilizers  and  spraying  materials  by 
clubbing  together  and  gaining  advantage  of 
the  lower  prices  for  large  lots. 

One  Of  the  advantages  of  doing  commu- 
nity work  is  that  it  is  possible  for  the  gar- 
deners interested  in  the  project  to  employ  a 
man  and  a  team  to  prepare  their  gardens  by 
plowing  and  harrowing.  In  this  way  the 
man  and  team  can  be  kept  busy  throughout 


the  day  and  the  expense  to  each  gardener 
will  be  slight. 

On  a  larger  scale  this  principle  should  be 
applied  to  garden  plots  on  tracts  of  vacant 
land  allotted  to  individuals  in  or  near  cities 
or  towns.  Each  plot  in  such  a  tract  is  a 
separate  garden,  belonging  to  the  individual 
or  family  to  whom  allotted.  In  many  in- 
stances the  municipal  authorities,  the  mayor's 
war  garden  committee  or  some  similar  local 
organization,  will  provide  an  expert  to  super- 
vise work  on  community  gardens  of  this 
character.  This  expert  will  give  advice  and 
instructions  as  to  preparation,  planting  and 
cultivation  and  on  other  technical  subjects. 

If  an  expert  is  not  provided  in  this  way  it 
is  wise  for  the  gardeners  to  club  together  and 
arrange  for  one  at  their  own  expense,  if  the 
project  is  large  enough  to  make  this  possible 
without  too  great  individual  cost.  The  help 
of  an  expert  is  of  great  value. 

School  children  and  parents  may  work  to- 
gether to  good  advantage  on  these  garden 
plots.  In  some  communities  school  au- 
thorities allow  the  children  to  spend  a  por- 
tion of  the  school  hours,  on  stated  days,  in 
their  garden  work.  Through  co-operation 
with  street  cleaning  departments  a  munici- 
pal government  may  arrange  to  deliver 
manure  to  war  gardeners  at  nominal  cost. 
In  at  least  one  important  city  this  is  done  at 
a  charge  of  $2  per  load. 

It  is  a  good  plan  for  municipal  govern- 
ments to  arrange  for  lectures  at  school 
houses  or  other  places  on  practical  problems 
in  gardening.  This  increases  efficiency. 


WAR  GARDENING 


Fig.  1— A  community  garden  which  produced  excellent  results.  The  ground  was  provided  by  a  manufacturing 
concern  for  its  employes  and  the  plowing  and  harrowing  were  done  by  the  company.  Expert  supervisors  directed 
the  work.  This  supervision  is  an  important  help  to  successful  gardening. 


CORPORATION  GARDENS 

Manufacturing  concerns,  and  other  enter- 
prises which  employ  labor  on  a  large  scale, 
may  make  valuable  contribution  to  the 
national  food  supply  by  encouraging  their 
employees  to  cultivate  war  gardens.  Many 
concerns  furnish  large  tracts  of  land,  which 
are  divided  into  individual  garden  plots. 
These  plots  are  allotted  to  such  employes  as 
are  willing  to  cultivate  them.  Each  plot  and 
everything  it  produces  are  recognized  as  the 
individual  property  of  its  cultivator.  The 
company  bears  the  expense  of  plowing  and 
fertilizing  these  plots  and  employs  an  expert 
to  have  charge. 

HOW  TO  HAVE  A  GOOD  GARDEN 

Garden  Plan 

Have  a  plan  for  your  garden — drawn  to 
scale  on  paper — before  you  start,  to  give 
proper  order  in  planting  and  enable  you  to 
buy  the  right  amount  of  seeds  in  advance 
while  the  selection  is  good. 

Put  in  one  general  group  small  plants  like 
beets,  onions,  lettuce,  carrots,  radishes  and 
parsnips.  In  another  general  group  put 
larger  plants  like  corn,  tomatoes  and  pota- 
toes. Spreading  ground  vines,  like  melons 
and  cucumbers,  which  need  wider  spacing, 
should  be  put  in  another  general  group.  The 
reason  for  this  grouping  is  that  the  various 
plants  in  a  group  need  similar  general  treat- 
ment as  well  as  spacing. 

In  making  a  plan  provide  space  in  which 
to  enter  costs  and  yield  of  the  various  crops. 
This  will  give  you  a  complete  record  which 
will  be  useful  another  year.  Another  help- 
ful use  of  the  plan  is  that  it  will  guide  you  in 
the  rotation  of  next  year's  crops.  For  this 
purpose  save  your  plan  for  next  season. 

In  planning  your  garden  formulate  some 
definite  plan  as  to  what  you  will  do  with 
surplus  vegetables.  Detailed  instructions  for 
home  storage  of  vegetables  for  winter  use  are 
given  in  Part  II  of  this  booklet.  Detailed 
instructions  for  canning,  drying,  pickling  and 


other  forms  of  conservation  are  given  in  the 
Home  Manual  on  these  subjects  issued  by 
this  Commission. 

Sunshine 

In  the  location  of  a  garden  it  is  not  always 
possible  to  choose  conditions  as  to  sunlight. 
It  is  important,  therefore,  that  in  the  ar- 
rangement of  the  various  varieties  of  vege- 
tables which  are  to  be  planted,  due  care 
should  be  given  to  providing  the  greatest 
exposure  to  the  sun  for  those  crops  which 
need  it  most.  Those  plants  which  must  ripen 
their  fruits,  such  as  tomatoes  and  eggplant, 
require  the  greatest  amount  of  sunshine, 
while  lettuce,  spinach,  kale  and  other  leaf 
crops  require  relatively  less.  Foliage  crops 
must  have  at  least  3  hours  of  sunlight  a  day 
and  plants  which  ripen  fruits  at  least  5  hours 
a  day.  This  is  important. 

Vary  from  Last  Year's  Plan 

It  is  important  to  remember  that  plant 
diseases  and  insects  are  apt  to  thrive  in  a 
spot  in  which  they  have  become  established. 
For  this  reason  those  who  make  gardens 
this  year  should  take  care  not  to  place  the 
individual  crops  in  the  spot  in  which  the 
same  crops  grew  last  year.  Varying  the  ar- 
rangement of  the  garden  in  this  way  will  reduce 
the  danger  from  disease  and  insects.  The 
same  vegetables  in  the  same  place  each  year 
exhaust  certain  food  elements,  and  reduced 
yields  are  sure  to  result. 

SURPLUS  PRODUCTS 

At  times,  even  with  the  best  of  planning, 
a  gardener  will  find  that  his  garden  has 
matured  more  of  some  varieties  of  vegetables 
than  can  be  used  immediately.  None  of  this 
excess  should  be  wasted  and  there  is  no 
occasion  for  waste.  If  there  is  no  ready 
market  for  the  surplus  it  should  be  prepared 
for  winter  by  either  canning  or  drying.  By 
modern  methods  either  canning  or  drying 
may  be  done  with  little  expense  of  time, 
trouble  or  financial  outlay.  By  using  the 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE       5 

containing  3  to  4  per  cent  nitrogen  and  8  to  10 
per  cent  phosphoric  acid  is  about  right  for  the 
average  garden.  Your  dealer  will  inform 
you  on  this  point.  If  the  fertilizer  also  con- 
tains potash,  so  much  the  better,  but  this  year 
potash  is  scarce  and  high  in  price. 

Where  no  manure  is  used  the  fertilizer 
should  be  spread  over  the  surface  of  the  finely 
prepared  seed-bed  at  the  rate  of  5  pounds 
for  a  plot  10  feet  square,  just  before  planting. 
The  surface  soil  should  then  be  thoroughly 
raked  so  as  to  mix  the  fertilizer  evenly  to  a 
depth  of  2  inches.  Never  place  seed  or  trans- 
planted plants  in  direct  contact  with  fertilizer. 
Thorough  mixing  of  the  fertilizer  with  the  soil 
is  essential  to  prevent  injury  of  seed  or  roots. 


cold-pack  method  as  small  a  quantity  as  a 
single  can  or  jar  may  be  put  up  in  a  short 
time.  With  proper  instructions  it  is  possible 
for  the  housewife  to  dry  a  handful  of  peas  or 
beans,  sweet  corn,  a  few  sweet  potatoes  or 
turnips,  or  small  quantities  of  many  other 
vegetables  with  practically  no  expenditure  of 
her  time.  Explicit  and  simple  directions  for 
canning  and  drying  are  given  in  the  Manual 
issued  by  the  National  War  Garden  Com- 
mission. 


THE  SOIL  AND  MANURES 

The  back  yard  gardener  must  use  the  soil 
he  has,  but  he  can  improve  it  if  is  poor,  and 
he  must  do  this  as  far  as  possible.  Stable 
manure  will  help  even  the 
richest  soil,  and  you  are 
not  likely  to  use  too  much 
of  it.  During  a  single  season 
professional  gardeners  apply 
as  much  as  six  inches  of  it. 
From  400  to  600  pounds  can 
be  used  to  advantage  on  a 
plot  20  by  20  feet.  Coarse 
manure  should  be  apa^ed 
and  thoroughly  plowed  or 
spaded  under  in  the  fall. 
In  the  soring,  fine,  rotted  Fig-  2 — This  shows  the  construction  of  an  outdoor  cold  frame.  A  hotbed  is 

built  in  the  same  way,  except  that  for  the  hotbed  a  pit  and  manure  are  required, 
just    gee  page  7  for  directions  for  making  cold  frames  and  hotbeds. 


manure     is    applied, 

before  plowing  or  spading, 

preceding  the  planting  of  any  crop.      If  the 

ground  is  fairly  rich,  and  well-rotted  manure 

is  scarce,  the  manure  may  be  scattered  in  the 

row  only,  and  should  be  mixed  into  the  soil 

before  the  planting  of  seed. 

Loam  is  the  best  garden  soil.  Sand,  with 
manure,  gives  good  results.  Clay  is  hardest 
to  work,  but  is  greatly  improved  by  well- 
rotted  manure  and  vegetable  matter — called 
humus.  These  should  be  well  worked  in 
with  hoe  and  rake.  Sifted  coal  ashes,  en- 
tirely free  from  clinkers,  will  help  loosen  up 
clay  when  mixed  into  it,  but  will  not  remove 
an  acid  condition  nor  increase  fertility. 


Where  manure  has  been  worked  into  the 
soil,  reduce  the  fertilizer  application  ap- 
proximately one-half. 

Tomatoes,  eggplants,  potatoes,  spinach  and 
some  other  crops  requiring  rather  long  growing 
seasons,  are  materially  benefited  by  a  second 
application  of  fertilizer  when  half  grown. 
Side  dressings  of  this  .kind  should  be  scattered 
between  the  rows  at  the  rate  of  four  ounces 
(one-half  pint)  to  10  feet  of  row,  when  rows 
are  spaced  2  feet  apart;  and  pro  rata  for  rows 
spaced  a  greater  or  lesser  distance.  To  insure 
even  distribution  mix  the  fertilizer  with  fine, 
dry  earth  just  before  spreading. 


Commercial  Fertilizer 

Many  gardeners  experience  difficulty  in 
obtaining  supplies  of  well-rotted  manure. 
In  such  cases  commercial  fertilizers  should 
be  used.  Even  where  stable  manure  has 
been  secured  and  worked  into  the  soil  it  is 
well  to  supplement  with  moderate  quantities 
of  quick-acting  fertilizer  in  order  to  give 
plants  an  early  start  and  hasten  maturity. 

It  is"  safest  to  rely  upon  the  ready-mixed 
fertilizers  usually  obtainable  at  seed  and 
hardware  stores.  Several  specially  prepared 
mixtures  in  convenient  packages  are  now  on 
the  market.  For  large  areas,  100  to  200- 
pound  bags  may  be  obtained.  A  mixture 


Compost 

Compost  is  especially  desirable  when 
quick  growth  is  wanted.  Compost  is  thor- 
oughly rotted  manure  or  organic  material. 
It  is  prepared  from  six  to  twelve  months 
before  being  used,  by  putting  the  manure 
and  other  material  in  piles  having  perpen- 
dicular sides  and  flat  tops.  These  piles 
are  usually  from  2  to  4  feet  high  and  6  to  8 
feet  long. 

Besides  the  usual  waste  of  garden  rubbish, 
there  is  a  large  waste  of  leaves,  weeds  and 
the  skins  and  other  unused  portions  of  fruits 
and  vegetables.  These  should  all  be  thrown 
on  the  compost  pile  to  decay  for  use  on  the 


WAR  GARDENING 


garden  next  spring.  Destroy  all  plants  which 
are  diseased.  The  compost  pile  should  be 
built  up  in  alternate  layers  of  vegetable 
refuse  a  foot  thick  and  earth  an  inch  or  more 
thick.  The  earth  helps  to  rot  the  vegetable 
matter  when  mixed  with  it.  The  top  of  the 
pile  should  be  left  flat  that  the  rain  may  enter 
and  help  in  the  process  of  decay. 

If  the  pile  can  be  forked  over  once  a  month 
when  not  frozen  and  the  contents  well  mixed 
together,  they  will  decay  quite  rapidly  and 
be  in  good  usable  condition  in  the  spring. 
The  compost  may  be  either  spread  over  the 
garden  and  plowed  under  or  it  may  be  scat- 
tered in  the  rows  before  the  seed  are  sown. 
This  is,  of  course,  not  as  rich  as  stable  manure, 
but  it  is  a  good  substitute. 

Compost  is  also  used  as  a  top  dressing  dur- 
ing the  growing  season  for  hastening  growth. 

In  the  cities  and  towns  tons  of  leaves  are 
burned  every  fall.  This  is  a  loss  which  ought 
to  be  prevented.  These  leaves  properly 
composted  with  other  vegetable  waste  and 
earth  would  be  worth  hundreds  of  dollars  to 
the  gardens  next  spring. 

In  planning  a  permanent  garden,  a  space 
should  be  reserved  near  the  hotbed  or  seed 
bed,  and  in  this  space  should  be  piled,  as 
soon  as  pulled,  all  plants  which  are  free  from 
diseases  and  insects.  This  applies  to  all 
vegetables  and  especially  to  peas  and  beans, 
as  these  belong  to  a  group  of  plants  which 
take  nitrogen  from  the  air,  during  growth, 
and  store  it  in  their  roots.  When  these  plants 
are  decayed  they  will  return  to  the  soil  not 
only  much  of  the  plant  food  taken  from  it 
during  their  growth  but  additional  nitrogen 
as  well.  Nitrogen  in  the  soil  is  necessary 
for  satisfactory  leaf  growth.  The  material 
so  composted  should  be  allowed  to  decay 
throughout  the  winter,  and  when 
needed  should  be  used  according  to 
the  instructions  given  for  using 
compost.  The  sweepings  of  pigeon 
lofts  or  chicken  coops  make  valu- 
able fertilizer.  When  cleaning  roosts 
from  day  to  day  add  %  as 
much  acid  phosphate  as 
sweepings.  When  needed 
apply  1  pound  of  this  mix- 
ture to  every  5  square 
feet  of  ground,  mixing  it 
thoroughly  into  the  soil. 


Prepared  sheep  manure,  where  procurable 
at  a  reasonable  price,  is  possibly  the  safest 
concentrated  fertilizer.  It  should  be  used  in 
small  quantities  rather  than  spread  broad- 
cast. Scatter  it  along  the  row  before  seed  is 
sown  or  apply  by  mixing  it  with  water  in  a 
pail,  stirring  the  mixture  to  the  consistency  of 
thin  mush,  and  pouring  it  along  the  rows  of 
the  plants. 

Green  Manure 

Green  manure  is  useful  as  a  fertilizer.  It 
consists  of  green  plants  turned  under  by 
plowing  or  spading.  Rye  is  the  most  satis- 
factory for  this  purpose.  If  planted  in  July 
or  August  the  crop  may  be  turned  under  in 
the  fall  if  early  spring  planting  is  desired. 
If  planted  later,  it  is  usually  turned  under  in 
the  spring.  When  not  turned  under  until 
spring,  the  growth  will  prevent  the  leaching  of 
soluble  plant  food  or  the  washing  away  of 
rich  soil. 

In  sowing  rye  for  this  purpose,  use  at  the 
rate  of  1  pound  of  seed  to  a  strip  of  ground 
50  feet  long  and  10  feet  wide.  If  the  ground 
is  rough  or  hard  it  should  be  cultivated  just 
before  the  seed  is  sown,  and  then  cultivated 
again  to  cover  the  seed.  Sow  the  seed  be- 
tween the  rows  of  crops  not  yet  gathered. 
Rye  is  very  hardy  and  will  sprout  even 
though  there  is  frost  nearly  every  night.  At 
a  cost  of  about  5  cents  for  a  pound  of  seed  a 
garden  of  10  by  50  feet  can  thus  be  treated 
to  an  application  of  green  manure.  The 
green  rye  plants  soon  decay  when  turned 
under  and  answer  the  same  purpose  as  a  light 
dressing  of  manure. 

Green  manure,  however,  should  not  be  relied 
upon  to  do  the  work  of  stable  manure,  as  it 
does  not  provide  phosphorus  or  potassium. 

Lime 

Land  which  has  long  been  unused,  or 
land  in  lawns,  is  apt  to  be  sour.  To 
remedy  this  condition  apply 
evenly  1  pound  of  air-slaked 
ir  „  lime  or  2  pounds  of  ground  lime- 
stone to  every  30  square  feet. 
The  lime  should  be  applied  and 
raked  in  to  a  depth  of  2  inches 
when  the  seed  bed  is  being  pre- 
pared in  the  spring.  Instead  of 
lime  2  pounds  of  unleached 


Fig.  3 — Tools  most  commonly  needed  in  a  small  garden.     From  left  to  right,  between  the  balls  of  cord,  they  are: 
Trowel,  weeder,  spade,  steel  toothed  rake,  hoe,  garden  fork,  watering  pot  and  dibble. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE 


wood  ashes  may  be  used.  Do  not  appfy 
lime  at  the  same  time  as  manure  or  mixed 
fertilizers,  as  it  will  cause  loss  of  nitrogen. 

As  an  addition  to  soil  lime  is  of  consider- 
able value.  Besides  correcting  acidity  it 
changes  the  physical  structure  of  the  soil. 
One  of  the  elements  of  lime  is  calcium,  which 
is  required  for  plant  growth. 

OUTDOOR  HOTBEDS 

For  early  planting  a  hotbed  may  be  made, 
located  in  a  sheltered  spot  with  southern 
exposure,  where  it  will  receive  a  generous 
supply  of  sun.  A  width  of  6  feet  is  desirable, 
and  the  length  should  be  such  as  will  enable 
the  use  of  standard  3  by  6  foot  hotbed  sash. 
A  simple,  boxlike  frame,  12  inches  high  in  the 
rear  and  8  inches  high  in  front,  will  hold  the 
sash  and  give  a  better  angle  for  the  rays  of 
the  sun. 

Dig  a  pit  1^  to  2  feet  deep,  the  size  of  the 
sash  frame  to  be  used.  Line  the  sides  of  this 
with  boards  or  planks,  brick  or  concrete,  and 
make  a  tile  drain,  or  place  stones  on  the 
bottom  of  the  pit,  to  carry  off  surplus  water. 
This  pit  is  to  be  filled  with  fresh  horse  manure. 
The  manure  will  require  special  treatment 
before  being  placed  in  the  pit.  It  should  be 
thrown  into  a  pile  and  allowed  to  heat. 
When  it  has  heated  and  is  steaming  fork  it 
over  into  a  new  pile,  throwing  the  outside 
material  into  the  center.  When  the  new  pile 
has  become  well  heated  fork  the  material 
once  more  into  a  new  pile.  This  will  require 
from  ten  days  to  two  weeks  and  is  important 
in  that  it  gets  rid  of  excessive  heat.  After 
this  process  fill  the  pit  with  the  manure, 
packed  down  firmly  and  evenly,  level  with 
the  surface  of  the  surrounding  earth.  On 
top  of  this  manure  make  a  covering  of  good 
garden  loam  3  or  4  inches  deep. 

When  the  sash  has  been  put  in  place  the 
manure  will  generate  heat,  in  addition  to  the 
heat  that  will  be  derived  from  the  sun.  After 
this  heat  has  reached  its  highest  point  and 
dropped  back  to  between  80  and  90  degrees  F. 
the  seed  should  be  planted.  Use  the  best 
seed  obtainable.  Until  the  seed  germinate 
the  hotbed  should  be  kept  shaded  to  hold 
moisture.  This  can  be  done  by  spreading 
over  the  sash  strips  of  old  carpet,  heavy  cloth 
or  newspapers.  After  germination  strong 
light  will  be  needed.  The  plants  must  be 
watered  each  morning  on  clear  days,  and  the 
sash  left  partially  open  for  ventilation,  as  it 
is  necessary  to  dry  the  foliage  to  prevent 
mildew. 

Proper  ventilation  is  essential  to  the  pro- 
duction of  strong,  healthy  plants.  The  sash 
should  be  raised  during  the  warmest  part  of 
the  day  on  the  side  opposite  the  direction 
from  which  the  wind  is  blowing.  By  opening 


it  in  this  way  instead  of  facing  the  wind,  the 
hotbed  receives  fresh  air  without  receiving 
direct  draft.  On  cold  days  raise  the  sash 
slightly  three  or  four  times  a  day  for  a  few 
minutes  only.  In  severe  weather  cover  the 
beds  with  mats,  straw  or  manure  to  keep  in 
as  much  heat  as  possible.  About  two  weeks 
before  transplanting  time  the  sash  should  be 
removed  during  the  day  to  "harden"  the 
plants.  While  in  the  hotbed  the  plants 
should  be  thoroughly  watered,  but  the  water 
should  not  reach  the  manure  underneath. 
Early  morning  is  the  best  time  for  water- 
ing, so  that  the  plants  will  be  dried  before 
night. 

An  outdoor  hotbed  of  this  character  should 
be  started  in  the  early  spring — February  or 
March. 

THE  COLD  FRAME 

A  cold  frame  is  useful  for  hardening  piants 
which  have  been  started  in  the  hotbed.  It 
is  built  like  a  hotbed,  but  without  the  pit  or 
manure.  It  is  built  on  the  surface  of  the 
ground.  Good,  rich  soil  should  be  used  and 
the  soil  kept  slightly  moist.  In  mild  climates 
the  cold  frame  may  be  used  instead  of  a  hot- 
bed for  starting  plants.  It  is  also  used  in  the 
fall  and  early  winter  for  growing  lettuce, 
radishes,  carrots,  parsley,  etc. 

TOOLS 

Not  many  implements  are  required  for 
home  gardening.  The  essentials  are  a  spade 
or  a  garden  fork,  a  hoe,  a  rake  with  steel 
teeth,  a  trowel,  a  dibble  or  pointed  stick,  and 
a  line  such  as  is  used  by  masons,  or  a  piece  of 
common  string  or  cord,  to  stretch  between 
two  stakes  for  marking  off  rows.  In  the  case 
of  hard  packed  earth  a  pick  is  useful  for  dig- 
ging. For  watering,  a  rubber  hose  is  needed 
where  pipe  connections  are  available.  Lack- 
ing this  equipment  a  watering  pot  should  be 
provided.  A  hand  cultivator  or  wheel  hoe  is 
useful,  especially  in  a  large  garden,  and  saves 
much  time  and  labor  in  turning  small  furrows. 
With  simple  attachments  it  is  used  for 
stirring  the  soil  and  the  removal  of  weeds. 

PREPARATION  OF  SOIL 

After  the  frost  goes  out  test  the  ground  by 
squeezing  a  handful  of  it.  If  it  crumbles  the 
soil  is  ready  for  spading.  If  it  packs  into  a 
mud  ball,  the  ground  is  still 'too  wet  and 
should  not  be  worked. 

Spade  deeply,  8  to  15  inches,  unless  this 
latter  depth  turns  up  poor  soil  and  buries  the 
richer  soil  of  the  top.  Pulverize  the  dirt 
deeply  with  hoe,  spade  and  rake,  breaking  all 
clods  on  the  surface.  If  a  lawn  roller  is 
available  it  is  useful  for  crushing  clods.  All 
vegetable  growth  on  the  surface,  such  as  grass 


8 


WAR  GARDENING 


or  weeds,  should  be  turned  under,  to  rot  and 
enrich  the  soil.  This  is  especially  important 
with  ground  that  has  had  a  growth  of  turf. 


Fig.  4 — Wheel  hoe  and  hand  cultivator,  to  be  had  with 
attachments  such  as  plow,  cultivator  teeth,  shovels 
and  rake.  A  simple  form  may  be  made  at  home. 

SELECTION  OF  CROPS 

The  home  garden  campaign  for  1919  should 
be  planned  with  a  view  to  the  production  of 
the  largest  possible  amount  of  food  with  the 
smallest  possible  outlay  of  seed  and  fertilizer. 
Authorities  agree  that  the  seed  shortage  is  the 
worst  the  country  has  ever  seen.  The  supply 
of  fertilizers  and  natural  manures  is  far  below 
the  normal.  The  demand  for  these  materials 
is  exceedingly  great  and  war-time  efficiency 
makes  it  vital  that  war-time  conservation  be 
practised  in  the  use  of  them.  To  this  end 
gardens  should  be  devoted  as  far  as  possible 
to  those  crops  which  are  most  useful  for  food 
and  in  which  the  chances  of  failure  are  least 
to  be  feared. 

In  the  selection  of  vegetables  for  the  home 
garden  preference  should  be  given  to  the  staple 
crops  such  as  potatoes,  beans,  tomatoes,  corn, 
onions,  and  cabbage.  Crops  of  next  im- 
portance, such  as  peas,  carrots,  parsnips, 
beets,  squash,  greens,  turnips,  cauliflower, 
radishes  and  celery,  should  be  grown  if  space 
in  the  garden  permits. 


Fig.  5 — Simple  seed  test,  using  plates  and  moist  blotting 
paper  or  cloth.    This  is  extremely  useful. 

Cauliflower,  muskmelons,  watermelons, 
onions  from  seed,  asparagus  and  cucumbers 
are  some  of  the  plants  that  are  most  difficult 
to  raise  and  these  are  not  recommended  to 
the  amateur  gardener. 


Soils  vary  so  much  that  serious  attention 
should  be  given  to  the  crops  suited  to  the 
individual  garden.  This  is  a  local  question. 
Consult  your  local  war  garden  committee's 
experts  as  to  the  best  crops  for  your  particular 
soil.  Expert  advice  will  prevent  mistakes. 

In  many  communities,  last  year  witnessed 
an  over-production  of  some  vegetables  that 
had  to  be  used  during  the  growing  season. 
Many  gardeners  had  larger  crops  of  these 
than  they  could  possibly  use.  Much  waste 
resulted.  To  prevent  this  loss  in  seed,  fer- 
tilizer, garden  space,  labor  and  foodstuffs 
every  gardener  should  give  especial  atten- 
tion to  the  selection  of  crops.  Plant  spar- 
ingly of  those  things  which  must  be  used  as 
they  mature  and  plant  liberally  of  those  things 
which  may  be  saved  for  winter  use  by  can- 
ning, drying  or  storing. 


Fig.  6 — Use  an  envelope  for  sowing  seed.     The  picture 
shows  seed  already  sown  in  some  of  the  rows. 


PROCURE  SEED  EARLY 

Seed  shortage  was  a  handicap  to  many 
gardeners  last  year.  In  1919  the  planting  of 
gardens  will  be  increased  and  the  demand 
for  seed  even  greater  than  in  1918.  It  is 
important,  therefore,  that  the  home  gardener 
should  procure  his  supply  of  seed  early — 
well  in  advance  of  planting  time.  Be  sure  to 
patronize  a  reliable  dealer,  as  quality  is  vital. 

Use  Seed  Sparingly 

Home  gardeners  often  plant  seed  thickly 
to  make  sure  of  a  good  stand.  This  is  a 
wasteful  method,  excepting  with  such  vege- 
tables as  will  produce  young  plants  which 
may  be  used  as  greens.  The  better  way  is 
to  plant  according  to  the  directions  given  in 
the  planting  table. 

The  pronounced  seed  shortage  this  year 
makes  it  imperative  that  no  seed  be  wasted. 

Testing  Seed 

A  simple  test  will  give  useful  advance 
information  of  the  germinating  value  of 
seed.  This  test  is  useful  as  enabling  the 
gardener  to  determine  whether  or  not 
seed  have  been  properly  cured .  and  are 
otherwise  in  good  condition.  Seed  which 
are  too  old  or  have  been  kept  under  un- 
favorable conditions  are  unsatisfactory. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE 


HOW  MUCH  SEED  TO  BUY 

The  following  amounts  of  seed  will  plant  in  each  case  a  garden  row  100  feet  long.     Measure 
your  rows  and  buy  accordingly.     Also  compare  your  figures  with  planting  table  on  page  23. 

Eggplant  ................................  Yi  ounce 

Kale,  or  Swiss  chard  ......................  Yz  ounce 

Parsley  ..................................  J£  ounce 

Parsnip  .................................  Yz  ounce 

Vegetable  oyster  (salsify)  ..................  Yz  ounce 

Onion  sets  (bulbs)  .........................  1  quart 

Onion  seed  .........  ......................  1  ounce 

Peas  ..................................  1  to  2  pints 

Radish  ...................................  1  ounce 

Spinach  ..................................  1  ounce 

Tomatoes  ...............................  Y*  ounce 

Turnip  ...........................  .......  Yz  ounce 


String  beans Yz  to  1  pint 

Lima  beans Yi  to  1  pint 

Cabbage Yt  ounce 

Carrot 1  ounce 

Cauliflower 1  packet 

Celery Y*  ounce 

All  squash Yz  ounce 

Beets 2  ounces 

Sweet  corn Yz  pint 

Lettuce Yz  ounce 

Muskmelon Yz  ounce 

Cucumber Yz  ounce 


1  or  2  pecks  of  early  potatoes  and 
supply  four  persons. 


to  1  bushel  of  late  potatoes  are  enough  to  plant  to 


Fig.  7 — A  paper  band  folded  into  the  form  of  a  berry 
box,  without  bottom,  is  a  good  holder  for  indoor  seed 
planting.  The  picture  shows  how  these  are  placed 
side  by  side  in  a  flat  box. 

To  test  plant  25  to  50  seed  of  each  variety 
in  an  indoor  seed  box,  or  place  between  moist 
blotters  or  cloth  between  two  plates.  (Fig.  5.) 
Germination  should  take  place  within  2  to  8 
days  and  the  number  of  seedlings  which  grow 
will  show  the  percentage  of  germination. 

The  seedlings  should  be  kept  for  planting 
to  prevent  waste. 

The  standard  adopted  by  the  United 
States  Department  of  Agriculture  for  seed 
germination  is  as  follows: 

SHOULD  PRODUCE  60  to  80  PER  CENT: 

Celery,  Parsley,  Salsify,  Eggplant,  Parsnip. 
SHOULD  PRODUCE  80  TO  85  PER  CENT: 

Asparagus,  Okra,  Spinach,  Carrot,  Onion,  Cauli- 
flower, Pepper. 

SHOULD  PRODUCE  85  TO  90  PER  CENT: 

Corn  (sweet),  Lettuce,  Squash,  Cress,  Melon, 
Tomato,  Cucumber,  Pumpkin. 

SHOULD  PRODUCE  90  TO  95  PER  CENT: 

Bean,  Mustard,  Turnip,  Cabbage,  Pea,  Radish. 

INDOOR  PLANTING 

Earlier  crops  can  be  secured  by  planting 
certain  seed  indoors  and  setting  the  young 
plants  out  in  the  open  garden  after  the 
weather  becomes  warm.  This  may  be  done 
with  tomatoes,  cabbage,  lettuce,  cauliflower, 
peppers,  and  eggplant. 

Any  wooden  box,  shallow  and  wide, 
will  make  an  indoor  garden.  Put  1  inch 
of  gravel  or  cinders  in  the  bottom  for  drain- 
age, and  fill  to  the  top  with  good  soil.  Rows 
of  plants  may  be  two  inches  apart. 


Plant  8  or  10  seed  to  the  inch,  keep  the 
soil  damp,  and  set  the  box  in  a  window. 
When  the  plants  are  an  inch  high  trans- 
plant them  to  other  seed  boxes,  spacing 
plants  2  inches  apart.  This  insures  sturdy 
plants  with  good  root  systems. 

Transplanting 

Before  transplanting  the  plants  to  the 
garden  set  the  box  outdoors,  in  mild  weather, 
to  harden  the  plants.  Set  out  each  plant 
with  a  ball  of  the  box  dirt  sticking  to  the 
roots.  Thorough  water- 
ing several  hours  be- 
fore transplanting 
causes  the  earth  to 
stick  as  required. 

If  the  root  system 
is  broken  in  the  re- 
moval trim  away  some 
of  the"  larger  leaves 
of  the  plants.  In  moist 
ground  open  a  hole 
with  trowel  or  dibble. 
Make  the  hole  larger 
than  is  needed  to 
hold  the  roots  and 
a  little  deeper  than 
the  roots  grew.  Place 

roots    in     hole,    and, 

•*.\-    ^.u      t.      j  i      Fig.  8 — Transplanting  to- 

with  the  hands,  pack   mato  plant  from  pot  to 

the  soil  firmly  around   garden. 

the  plant.     In  dry  soil 

pour  a  pint  of  water  into  each  hole  before 

inserting  plant.     Rake  some  dry  earth  about 

the  surface  surrounding  each  plant  to  hold 

the  moisture. 

Transplanted  plants  cannot  stand  strong 
sunshine  at  first  and  cloudy  days  or  late 
afternoon  are  preferable  for  transplanting. 
In  bright  weather  place  newspapers  over 
them  for  a  day  or  two,  making  tents  of  the 
papers,  in  the  shape  of  an  inverted  V. 

A  homemade  paper  pot,  a  round,  bottom- 
less paper  band  or  a  berry  box,  filled  with  soil 


10 


WAR  GARDENING 


should  be  used  to  produce  plants  for  a  hill 
of  cucumbers,  squash,  melons  or  other 
"vining"  plants  which  are  started  indoors, 
as  these  do  not  stand  transplanting  if  the 
roots  are  disturbed.  The  pot  or  other 
holder  may  be  set  into  the  ground  without 
disturbing  the  roots.  Tomatoes,  eggplants 
and  beans  may  also  be  started  in  this  way. 


Fig.  9 — Seed  box  for  starting  plants  indoors. 

WHEN  TO  PLANT 

When  heavy  frosts  are  over,  plant  early 
peas,  onion  sets  and  seed,  early  potatoes, 
kale,  lettuce  and  spinach.  All  of  these  will 
stand  light  freezing  except  potato  plants, 
which  should  be  covered  with  dirt  when 
frost  threatens. 

When  frosts  are  about  over  plant  radishes, 
parsnips,  carrots,  beets,  late  peas  and  early 
sweet  corn,  and  set  out  cabbage  and  cauli- 
flower plants.  (An  old  and  useful  rule  is 
to  "plant  corn  when  the  oak  leaves  are  the 
size  of  a  squirrel's  ear"). 

When  all  frosts  are  over  and  apple  trees 
are  in  bud,  plant  string  beans  and  late 
sweet  corn,  and  set  out  a  few  early  tomato 
plants  from  the  indoor  boxes. 

When  apple  trees  have  fin- 
ished blossoming  plant  cucum- 
bers, melons,  squashes,  lima 
beans  and  set  out  the  rest  of 
the  indoor  plants. 

SEED  BEDS 

Plants  for  second  crops 
may  be  raised  in  an  outdoor 
seed  bed  occupying  small  space. 
These  plants  may  be  grown 

while    the    space    allotted    to 

:„    *-V,r      ,~,iAn    ~1™      -  Fig-  10— Straight  rows  add  to  the  beauty  of  the  garden  and  are  easier  to 

s  cultivate.     The  simplest  way  to  lay  them  off  is  to  stretch  a  line  between 

Still    in    use    for   earlier   crops,  two  stakes  and  mark  row  with  a  hoe,  hoe  handle  or  stick. 


factory  results.  There  can  be  no  absolute 
rule  as  to  the  time  of  planting.  The  prob- 
able time  of  the  first  frost  in  each  locality 
must  be  taken  as  a  general  guide.  For 
planting  in  August,  and  possibly  even  in 
early  September,  the  following  vegetables 
may  be  grown: 

When  first  frost  may  be  expected  between 
September  15  and  September  25: 

Lettuce,  Spinach,  Turnips,  Parsley,  Multiplier 
Onions  and  Turnips.  (Kale  and  Radishes  may  be 
risked.) 

When  first  frost  may  be  expected  between 
September  20  and  October  5 : 

Kale,  Lettuce,  Parsley,  Multiplier  Onions,  Radishes, 
Spinach  and  Turnips.  Beets  and  Chard  for  greens. 

When  first  frost  may  be  expected  between 
October  5  and  October  15: 

Beets  for  canning,  Carrots,  Kale,  Multiplier  Onions, 
Spinach,  Chard,  Endive,  Lettuce,  Radishes  and 
Turnips. 

When  first  frost  may  be  expected  between 
October  15  and  October  25: 

Any  of  the  vegetables  mentioned  in  the  preceding 
lists.  (String  beans  may  be  risked.) 

LAYING  OFF  ROWS 

Straight  rows  add  to  the  garden's  beauty 
and  make  cultivation  easier.  To  make  the 
rows  straight  stretch  a  stout  string  between 
stakes  and  follow  it  with  the  point  of  a  hoe, 
with  a  wheel  hoe,  or  with  the  end  of  the 
handle  of  the  rake  or  hoe,  to  open  up  the  row. 
The  plan  is  suggested  in  Fig.  10. 


The  rows  of  seed  are  not 
spaced  so  closely  as  in  boxes  used  inside 
the  house.  If  the  plants  crowd  each 
other  too  much  some  of  them  may  be  re- 
moved and  transplanted  to  another  part  of 
the  garden.  The  seed  bed  plan  is  useful  for 
such  crops  as  cauliflower,  Brussels  sprouts, 
late  cabbage  and  the  like. 

FALL  PLANTING 

It  is  well  to  plant  a  fall  garden  of  some 
crops,  for  in  spite  of  the  risk  of  injury  by 
early  frost  the  chances  are  in  favor  of  satis- 


SUCCESSION  OF  CROPS 

Nature  generously  provides  for  more  than 
one  crop  on  the  same  soil.  Vegetables  which 
reach  maturity  early  in  the  season  should  be 
followed  by  later  crops  of  the  same  vegetable 
or  by  rotation  of  other  kinds.  Onions  to  be 
used  green  may  be  grown  in  rows  which  are 
to  be  occupied  by  late  tomato  plants,  as  a  few 
of  the  onions  may  be  removed  to  plant  the 
tomatoes.  Radishes  mature  early  and  as 
they  are  harvested  the  space  may  be  used  for 
cabbage,  lettuce,  cauliflower,  Brussels  sprouts 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE     11 


and    other   plants.     Many   combinations   of 
this  kind  may  be  made  to  good  advantage. 


Fig.  11 — Beans  planted  at  proper  depth. 


once  a  week  than   to  sprinkle  every  day. 
Late  afternoon  is  the  best  time  to  sprinkle. 


Fig.  12 — Lima  beans,  planted  properly,  with  eyes  down. 


FOR  CONTINUOUS  CROPS 

With  some  of  the  important  vegetables  a 
series  of  plantings  is  desirable.  Of  string 
beans,  lettuce,  radishes,  spinach,  sweet  corn, 
peas,  beets  and  carrots  there  should  be  several 
successive  plantings,  two  or 
three  weeks  apart,  to  provide 
a  fresh  and  continuous  supply 
all  season. 

DEPTH  OF  PLANTING 

Do  not  plant  too  deeply. 
The  old  rule  is  to  plant  to  a 
depth  of  5  times  the  thickness 
of  the  seed.  This,  however, 
is  not  an  absolute  rule  and 
is  not  safe  in  all  cases. 
Consult  planting  table  on 
page  23  for  depth. 


HOEING 

When  the  green  rows  ap- 
pear it  is  time  to  start 
hoeing  or  cultivating.  Never 
hoe  or  cultivate  deeply  —  an 
inch  or  two  is  deep  enough — 
but  stir  the  ground  frequent- 
ly, and  always  after  rain  or 
watering,  as  soon  as  it  is  dry 
enough.  The  hoeing  must 
not  be  done  after  rain  or 
watering  when  the  ground  is 
still  so  wet  as  to  cause  the 
muddy  earth  to  pack  like 
cement,  as  this  causes  the 
earth  to  cake  and  dry  out 


-2 


-3 


surface  of  ground 

altogether  too  rapidly,  which  is  undesirable. 
Frequent  hoeing  causes  the  formation  of  a 
dust  layer  which  prevents  the  soil  underneath 
from  drying  out.  The  garden  should  always 
be  kept  free  from  weeds,  as  these,  if  permitted 
to  grow,  consume  plant  food  and  moisture 
needed  by  the  plants. 

WATERING 

A  plentiful  supply  of  moisture  is  essential. 
If  there  is  not  sufficient  rainfall  the  moisture 
should  be  provided  by  watering  the  garden. 
In  doing  this  it  is  better  to  soak  the  ground 


Fig.  13 — A  small  potato  planted 
whole.  The  depth  of  planting  here 
shown  is  approximately  4^  inches  to 
the  center  of  the  potato.  This  is  the 
depth  for  late  potatoes.  Early  po- 
tatoes are  planted  2  inches  nearer 


To  moisten  the  surface  is  not  enough. 
There  must  be  a  thorough  wetting.  If  pipe 
connections  are  available  a  garden  hose  is 
the  best  means  of  watering.  One  of  the 
most  satisfactory  methods  is  to  open  small 
furrows  between  rows  and 
allow  water  to  run  into  these 
trenches,  raking  the  earth 
back  into  place  several  hours 
later  and  making  a  mulch, 
after  the  water  has  thor- 
oughly soaked  in.  The 
sprinkling  pot  will  serve  if 
hose  is  not  available,  but  it 
is  more  laborious.  Overhead 
sprinklers  are  very  satis- 
factory. They  consist  of 
pipes  mounted  on  supports 
extending  the  length  of  the 
area  to  be  watered.  Holes 
are  drilled  at  intervals  of  3 
to  4  feet  and  small  nozzles 
are  inserted  which  yield  a 
spray-like  misty  rain  when 
the  water  is  turned  on.  By 
turning  the  pipes  and  also 
changing  the  position  of  them 
it  is  possible  to  water  an  area 
of  any  size. 

In  home  gardens  proper 
drainage  is  often  disregarded. 
Drainage  improves  the  soil 
by  allowing  air  to  enter;  by 
raising  the  temperature  of 
the  soil;  by  rendering  the 
soil  more  porous  and  granu- 
lar; by  enabling  the  roots  of 
plants  to  grow  deeply  into  the  soil  and  by 
allowing  earlier  cultivation  in  the  spring. 

Blind  ditches,  partly  filled  with  stones  or 
other  material  covered  with  soil,  or  open 
ditches,  will  be  found  satisfactory  for  the 
home  garden.  They  should  be  along  the 
lowest  level  of  the  garden,  and  have  suitable 
outlet.  Lacking  an  outlet,  lay  tile  12  inches 
below  surface  of  garden,  slanting  toward  a 
hole  10  feet  deep  and  5  feet  across,  in  center 
of  garden.  Fill  this,  two  thirds  to  top,  with 
stones,  covering  stones  with  clay  and  covering 
the  clay  with  loam. 


-5 


12 


WAR  GARDENING 


DIRECTIONS  FOR  VEGETABLE  GROWING 

POTATOES 

As  one  of  the  staple  needs  of  the  household  Potatoes  are  entitled  to  special  attention  in 
Home  Gardening  and  Community  Gardening.  In  selecting  for  seed  it  is  desirable  to  choose 
medium  to  large,  smooth,  shallow-eyed  potatoes.  The  best  seed  will  produce  the  best  crop. 
Potatoes  grow  best  in  sandy  loam  or  in  a  gravel  loam.  Heavy,  sticky  clay  or  loose  sand  is  not 
desirable  soil.  Potatoes  should  not  be  grown  in  the  same  place  in  the  garden  in  which  they 
were  grown  the  previous  year.  A  rotation  of  three  or  four  years  is  desirable. 

Preparation  of  the  soil  should  be  done  with  care.  The  ground  should  be  worked  with 
plow,  spade  and  hoe,  to  a  depth  of  8  or  10  inches,  and  should  be  thoroughly  broken  up  or 
pulverized,  then  thoroughly  worked  with  a  steel-toothed  rake.  This  preparation  is  of  great 
importance  and  should  not  be  slighted.  Attention  to  details  is  necessary  to  success. 


Treat  Seed  for  Scab 

One  of  the  most  common  diseases  affecting 
seed  potatoes  is  scab.  This  attacks  the  skin 
of  the  potato,  causing  it  to  thicken,  and  giving 
it  a  scabby  appearance.  It  is  carried  through 
the  winter,  in  soil,  in  manure  and  on  the  po- 


Fig.  14 — Properly  cut  seed  potatoes, 
and  is  about  the  size  of  a  hen's  egg. 


Each"piece  has  two  good  eyes 


tatoes  themselves.  To  control  this  affection 
it  is  important  that  potatoes  should  be  ro- 
tated with  other  crops  as  to  location,  and  the 
same  soil  not  used  for  potatoes  except  at 
intervals  of  three  or  four  years.  A  simple 
remedy,  easily  applied,  is  to  soak  the  seed 
potatoes  before  planting,  in  a  solution  of 
Formalin  and  water.  This  solution  is  made 
of  1  ounce  of  Formalin  (40  per  cent  formalde- 
hyde), mixed  in  2  gallons  of  water.  In  this 
mixture  soak  the  uncut  potatoes  for  two 
hours,  and  spread  them  out  to  dry.  The 
solution  can  be  used  on  as  many  lots  of 
potatoes  as  desired. 

Seed  potatoes  should  be  spread  out  in  a 
room  in  which  they  will  be  exposed  to  strong 
light  for  two  weeks  before  cutting,  to  start 
sprouts  and  detect  poor  seed.  If  large  po- 
tatoes are  used  cut  them  into  pieces  weighing 
from  1  to  2  ounces,  each  piece  having  at  least 
two  eyes.  If  potatoes  are  scarce  and  expen- 
sive the  pieces  may  be  cut  to  a  single  eye. 
Do  not  cut  the  seed  until  it  is  to  be  planted. 

Planting 

For  planting,  prepare  trenches  or  furrows 
from  3  to  5  inches  deep  and  from  24  to  36 
inches  apart.  Plant  seed  pieces  3  inches 
deep  for  early  potatoes  and  5  inches  for  late 


varieties.  The  seed  pieces  should  be  14  to 
18  inches  apart  in  rows,  the  smaller  the  pieces 
the  closer  the  planting.  Fill  the  trench  with 
dirt,  firming  it  in  order  that  the  moisture  may 
be  brought  in  contact  with  the  seed  pieces 
to  assist  in  the  process  of  germination. 
Usually  potatoes  should  not  be  planted  as 
late  as  the  first  week  in  July  very 
far  north  of  the  Mason  and  Dixon 
line  except  in  sections  where  it  is 
known  that  they  will  mature 
before  freezing  weather  arrives. 

Cultivation 

As  soon  as  the  potato  plants 
come  up  begin  cultivating  them. 
The  cultivation  should  begin  be- 
fore they  come  up  if  a  crust  forms. 
Cultivate  or  hoe  every  week  during  the 
season,  to  keep  the  surface  in  good  condition. 
When  the  plants  are  young  work  the  soil  up 
around  them  to  support  the  plants. 

Potatoes  are  subject  to  diseases  and  in- 
sects which  are  scheduled  on  page  21.  Take 
precautions  to  keep  these  from  getting  a 
start.  Follow  instructions  as  to  spraying 


Fig.  15 — On  the  left  is  shown  tuber  sprouted  in  warm, 
dark  storage  place.  Such  spouts  sap  vitality  and 
decrease  yield.  On  the  right  is  green  sprouted  tuber. 
By  this  latter  method  the  tuber  retains  its  vitality 
and  a  good  yield  is  insured. 


and  keep  at  it  during  the  season.  It  is 
better  to  spray  before  trouble  appears  than 
to  take  chances. 

Dig  early  potatoes  when  they  are  of  the 
size  desired.  Late  potatoes,  for  storing, 
should  not  be  dug  until  the  leaves  and  stems 
are  dead,  or  until  the  skin  is  so  firm  that  it 
may  not  easily  be  rubbed  off. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE     13 


SWEET  POTATOES 

Sweet  potatoes  are  grown  mostly  in  the 
Southern  States  or  where  there  is  warm, 
sandy  soil,  and  are  not  especially  recom- 
mended for  the  home  garden.  If  space 
permits  a  few  plants  may  be  grown. 

If  you  wish  to  grow  your  own  plants 
start  a  hotbed  about  six  weeks  before  apple- 
blossom  time.  Place  5  or  6  inches  of  sand 
over  the  manure  in  the  hotbed  and  lay 
down  small,  healthy  sweet  pota- 
toes, close  together  but  not  touch- 
ing. Cover  them  with  one  or  two 
inches  of  sand ;  water  occasionally 
to  keep  slightly  moist.  Sprouts 
will  soon  begin  to  grow  and 
immediately  send  out  roots  into 
the  sand.  When  these  sprouts 
are  four  or  more  inches  long  they 
may  be  pulled  from  the  potatoes 
and  are  rooted  and  ready  to  be 
planted.  They  need  not  be  pulled, 
however,  until  time  to  plant  them 
in  the  garden,  when  all  danger  of 
frost  is  past.  They  should  be  set 
14  inches  apart  in  rows  36  to  60 
inches  apart.  If  only  a  few  plants 
are  wanted  they  should  be  pur- 
chased from  a  seedsman,  as  the 
trouble  involved  in  growing  them 
in  small  quantities  is  too  great  to 
make  it  worth  while. 

On  land  which  is  not  thorougly 
drained  the  plants  should  be  set 
on  ridges  -and  these  should  be 
made  broad,  as  narrow  ridges 
will  dry  out  too  rapidly.  The 
ridges  should  be  maintained  during 
the  entire  growing  season. 

Sweet  potatoes  should  be  dug 
when  the  soil  is  dry  and  the 
weather  bright,  before  there  is 
danger  of  hard  frosts.  A  spading 
fork  may  be  used  in  digging  them. 
Guard  against  bruising  or  injuring 
them  in  digging  and  handling. 
Let  the  roots  lie  out  to  dry  for  two 
or  three  hours  after  digging. 


Asparagus 


Fig.  16 — Lima  bean  vine 
on  pole. 


Use  strong  plants  two  years  old, 
which  may  be  purchased  from  seedsmen.  Set 
them  18  inches  apart,  in  rows  3  feet  apart. 
The  rows  should  be  8  to  10  inches  deep,  with 
width  of  6  to  8  inches  at  bottom.  After 
spreading  out  roots  cover  crowns  with  2 
inches  of  soil.  With  the  growth  of  the 
shoots  gradually  fill  in  with  earth  until 
level  with  surface.  Careful  cultivation  is 
required  during  the  season.  A  small  bed 
heavily  manured  will  furnish  plants  for 
2  or  3  persons. 

Beans 

Beans  form  a  staple  crop  which  may  be 
raised  in  almost  every  climate.  They  need  a 
rich  soil  which  holds  moisture,  but  is  well 
drained.  Frequent  shallow  cultivation  must 
be  given  and  they  must  be  kept  growing  with- 


out a  check  until  harvested.     Never  cultivate 
while  moisture  is  on  vines. 

Beans  are  susceptible  to  cold  and  for  sure 
results  they  should  not  be  planted  until 
danger  of  frost  is  past.  So  little  trouble  is  in- 
volved in  bean  planting,  however,  that  it  is  a 
good  plan  to  take  a  chance  on  making  the  first 
planting  as  soon  as  the  ground  is  reasonably 
warm.  If  the  first  planting  should  be  killed 
by  frost  there  is  a  good  chance  that  the  second 
will  come  up  and  that  it  will 
mature  early.  In  this  way  a  crop 
will  be  assured  early  enough 
to  make  it  worth  while  to  take  the 
small  risk  involved  in  the  possible 
loss  of  the  early  planting. 

Dry  shell  beans  are  planted  and 
treated  the  same  as  string  beans 
are  planted  and  treated.  The 
beans  are  allowed  to  mature  in  the 
pods.  They  should  be  thoroughly 
dried,  shelled  and  stored  as  directed 
for  storage  of  seed  on  page  32. 

String  and  lima  beans  are  grown 
alike.  There  are  two  sorts  of  each 
— low  bush  vines  and  bean  vines 
that  climb  poles.  Pole  beans  are 
best  for  small  gardens. 

Plant  beans  and  bush  limas  1 
inch  deep,  4  to  6  inches  apart  in 
rows. 

Make  successive  plantings  every 
ten  days  until  hot  weather.  In 
late  summer  make  successive 
plantings  of  string  beans  until 
eight  weeks  before  the  usual  time 
of  first  frost. 

Plant  pole  beans  and  pole 
limas  in  hills  1  inch  deep,  4  seeds 
to  hill,  hills  3  feet  apart.  Thin  to 
2  plants  to  the  hill.  Before  plant- 
ing fix  firmly  in  each  hill  a  pole  5 
to  6  feet  long.  If  desired  have 
two  rows  of  hills  and  slant  the 
poles  so  that  each  set  of  4  may 
be  tied  together  at  the  top  like  an 
Indian  teepee.  This  prevents  the 
poles  from  falling,  but  reduces  the 
yield  of  the  vines. 

Help  the  vines  to  start  twining 
around  the  poles  from  right  to  left. 
Note:  Plant  lima  beans  with  the  "eyes" 
of  the  seed  downward. 

Beets 

Sow  seed  rather  thickly  in  row,  using  1  oz. 
to  50  feet,  but  thin  the  young  plants  by 
pulling  until  the  survivors  are  4  inches  apart. 
The  pulled  plants  make  fine  greens  for  cook- 
ing or  canning. 

Brussels  Sprouts 

Grown  like  cabbage. 

Cabbage 

Set  plants  from  indoor  seed  boxes  or 
pots  15  inches  apart  in  rows,  the  rows  be- 
ing 30  inches  apart.  Between  these  rows 


14 


WAR  GARDENING 


early  lettuce,  radishes,  and  other  little 
crops  may  be  planted.  Early  cabbage  should 
be  gathered  as  soon  as  it  has  formed  solid 
heads.  Late  cabbage  may  be  stored  in 
trenches  and  covered  with  straw  and  earth. 

—0 


— 1 


Fig.  17 — Corn,  planted  properly,  at  depth  of  2  inches. 

Carrots 

Sow  seed  X  mch  deep,  using  %  ounce 
to  25  feet  of  row.  Thin  to  2  or  3  inches 
apart  when  roots  crowd  each  other. 

Cauliflower 

Grown  the  same  as  cabbages,  except  when 
the  heads  form,  the  loose  outer  leaves  should 
be  tied  together  over  the  heads  to  keep  out 
the  light  and  bleach  them. 

Celery 

Sow  seed  in  seed  boxes  and  set  plants  in 
garden  in  June  or  July,  6  inches  apart, 
trenches  6  inches  deep  and  3  feet  apart. 
Make  the  trenches  6  to  8  inches  wide  at  the 
bottom  so  that  rains  will  not  wash  the  earth 
over  the  young  plants.  As  the  plants  grow, 
cultivate  the  ground  into  the  trenches. 
When  plants  are  large  heap  earth  around 
stalks  to  whiten  them. 

Celeriac 

This  is  a  large  rooted  form  of  celery.  It 
is  grown  like  celery,  except  that  the  plants 
do  not  need  bleaching.  The  large  root  is 
cooked  for  use.  The  plants  should  be  pro- 
tected in  freezing  weather  by  straw  or 
mulch  (half-rotted  manure  and  straw),  and 
dug  when  needed. 

Corn,  Sweet 

Plant  5  or  6  seed  1  inch  deep  in  hills  3 
feet  apart.  When  plants  are  4  inches  high 
pull  out  all  but  2  or  3  plants  in  each  hill. 
Make  new  plantings  every  2  weeks  until 
July  or  August  so  as  to  have  corn  for  use 
during  the  entire  season. 

Cucumbers 

Plant  8  to  10  seed  1  inch  deep  in  hills  4 
feet  apart.  Later  thin  to  2  plants  per  hill. 
Do  not  plant  until  soil  is  warm  and  frosts 
are  over.  ^  Hoe  or  cultivate  only  until  plants 
start  to  vine,  then  pull  weeds  by  hand. 

Eggplant 

Little  plants  from  seed  boxes  are  set  2 
feet  apart  in  rows  3  feet  apart. 


Endive 

In  midsummer  sow  seed  ^  inch  deep 
and  later  thin  plants  to  8  inches  apart.  To 
blanch  hearts  raise  leaves  and  tie  together 
over  heart. 

Kale 

Sow  seed  }4  inch  deep  in  rows  18  to  24 
inches  apart.  Thin  the  plants  until  they 
are  from  6  to  8  inches  apart  in  the  rows. 

Kohlrabi 

Sow  seed  >£  inch  deep  and  later  thin 
plants  to  4  or  6  inches. 

Lettuce 

Sow  seed  y*  inch  deep  in  rows  1  foot  apart 
and  later  thin  out  until  plants  are  5  to  6 
inches  apart.  There  should  be  successive 
plantings,  but  lettuce  is  not  grown  in  ex- 
tremely hot  weather.  Sow  seed  the  last  of 
August  and  in  September  to  be  transplanted 
to  the  cold  frame  in  October. 

Mint 

Roots  may  be  procured  from  a  seedsman 
or  neighbor.  Plant  one  or  two  clumps  of 
these  roots  in  a  corner  of  garden  in  the  spring. 

Muskmelon 

Grown  like  cucumbers  except  hills  must 
be  6  feet  apart. 

Muskmelons  are  difficult  to  raise  and 
are  not  recommended  to  gardeners  who 
are  not  experienced  in  their  culture. 


Fig.  18 — Corn,  planted  properly  in  hill,  at  a  depth  of 
2  inches  and  with  corner  kernels  3  inches  apart. 


Okra 

Sow  seeds  when  corn  and  beans  are  being 
planted.  Sow  1  inch  deep  a  few  inches  apart 
in  rows  3  to  5  feet  apart.  Thin  plants  to  18 
or  24  inches  apart.  Until  plants  are  almost 
grown  cultivate  frequently  and  not  very 
deeply. 

Pick  young  pods  every  day  to  keep  plant 
bearing. 

Onions 

Onions  will  grow  from  seed  or  from  bulbs, 
called  sets.  It  is  better  to  use  sets  in  home 
gardens.  For  early  green  onions  plant  sets 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE     15 


3  inches  apart  in  rows  1  foot  or  more  apart. 
To  grow  from  seed,  plant  the  seed  rather 
thickly  ^4  of  an  inch  deep  in  rows  and  thin 
them  later  until  plants  are  2  to  3  inches 
apart.  If  sets  for  planting  next  spring  are 
desired,  do  not  thin  out  any  plants,  but  let 
them  crowd  so  they  will  remain  small.  Seed 
may  be  planted  in  seed  box  or  seed  bed  and 
when  transplanted  placed  3  inches  apart. 

Parsley 

Sow  seed  thinly  yi  inch  deep,  later  thin- 
ning plants  when  they  crowd  each  other. 

Parsnips 

Sow  seed  thinly  ^  of  an  inch  deep  in 
rows  18  to  24  inches  apart  and  later  thin 
plants  to  3  inches  apart. 

Peas 

An  important  factor  in  the  successful  raising 
of  garden  peas  is  that  the  smooth-seeded  type 
are  not  easily  damaged  by  light  frost.  Because 
of  this  they  may  be  planted  early  in  the  spring 
— practically  as  soon  as  weather  conditions 
permit  preparation  of  the  ground.  They  may 
be  grown  in  almost  any  ordinary  soil.  The 
best  soil  is  sandy  loam,  well  drained,  and  rich 
with  rotted  manure.  To  give  continuous 
supply  throughout  the  growing  season  make 
successive  plantings  from  one  to  two  weeks 
apart.  For  the  earliest  crops  select  the  smooth- 
seeded  varieties  of  quick  maturity.  These 
varieties  require  no  supports.  For  later  crops 
select  the  large,  wrinkled  varieties. 


-I 


-4JH, 

Fig.  19 — Peas,  planted  properly,  at  depth  of  4  inches. 

As  soon  as  plants  break  through  the  ground, 
cultivate.  Continue  to  do  this  three  or  four 
times  a  week  until  the  vines  lop  over. 

Peas  should  be  planted  in  trenches  4  inches- 
deep,  the  seed  being  covered  with  2  to  3  inches 
of  soil.  From  1  to  2  pints  of  seed  will  plant 


100  feet  of  row.  As  the  plants  grow,  grad- 
ually fill  in  the  trench  around  them.  Let 
the  vines  of  the  tall  varieties  grow  up  on 
brush  or  poultry  wire.  The  rows  of  peas 
should  be  3  to  4  feet  apart,  but  if  the  space 
is  small  it  is  desir- 
able to  plant  double 
rows  1  foot  apart, 
placing  the  brush 
between  these  rows. 

Peppers 

Set  young  plants 
from  seed  box  18 
inches  apart  in  row. 
Pepper  plants  are 
tender  and  should 
not  be  set  out  until 
the  ground  is  warm. 

Potatoes 

For  special  in- 
structions on  Irish 
and  Sweet  Potatoes 
see  pages  12  and  13. 

Pumpkin 

Plant  in  hills  8 
to  10  feet  apart, 
using  8  to  10  seed 
to  a  hill.  Plant 
seed  1  inch  deep. 
Later  thin  to  2  or  3 
plants  to  a  hill. 


Fig.  20 — A  tomato  plant 
should  be  tied  with  a  strip 
of  cloth,  at  a  height  of  ten 
inches,  again  at  about  18 
inches  and  again  at  about 
26  inches.  The  plant  here 
pictured  is  a  good  one  from 
which  to  save  seed. 


Radishes 

Planted  and  grown  the  same  as  carrots. 

Rhubarb 

Procure  roots  from  a  neighbor  or  dealer 
as  seed  .planting  is  not  advised.  Set  them 
3  to  4  feet  apart,  in  rows  or  next  to  fence. 
Use  manure  freely. 

Salsify  or  Oyster  Plant 

Also  called  vegetable  oyster.  Grown  like 
carrots.  Plants  must  be  thinned  to  3  inches 
apart. 

Spinach 

Sow  seed  thickly  1  inch  deep  in  rows 
12  to  18  inches  apart,  for  both  early  spring 
and  fall  crops. 

Squash 

Grown  the  same  as  cucumbers  or  musk- 
melon,  except  that  the  hills  of  Hubbard 
squash  should  be  7  to  9  feet  apart. 


Sow  seed 
necessary. 


Swiss  Chard 

inch  deep.     Thin  out  when 

Tomatoes 

Tomatoes  form  one  of  the  favorite  crops  of 
the  home  garden,  as  they  will  grow  in  all  types 
of  soil.  Sandy  loam,  with  plenty  of  humus, 
is  ideal  for  growing  tomatoes. 


16 


WAR  GARDENING 


If  plants  are  grown  in  seed  flats,  hotbeds 
or  cold  frames,  follow  the  directions  for 
transplanting  given  on  pages  9  and  10. 
Plants  suitable  for  setting  out  should  be 
4-6  inches  high,  having  a  thick  stem  and 
dark  green  leaves.  Begin  cultivation  as 
soon  as  the  plants  are  set.  Cultivate  deeply 
and  close  to  plants  at  first  but  later  cultiva- 
tion should  be  more  shallow  to  prevent 
injury  to  roots.  Cultivate  frequently  to  keep 
the  soil  loose  over  the  surface,  so  preventing 
evaporation.  Always  cultivate  after  a  rain. 

When  preparing  seed  flats,  hotbeds,  or 
cold  frames  for  tomato  seed,  use  soil  which 
has  never  grown  tomatoes.  This  insures 
plants  free  from  disease.  It  is  not  advisable 
to  plant  tomatoes  on  land  which  has  been 
planted  the  previous  year  with  white  potatoes, 
melons  or  tomatoes.  To  plant  on  such  soil 
increases  the  danger  from  disease  and  pests. 

It  is  always  advisable  to  train  the  plants  to 
stakes  or  other  supports.  They  may  be 
trained  on  wires  or  on  poultry  wire  fastened 
on  posts  set  about  fifteen  feet  apart  in  rows. 
Barrel  hoops  a  foot  apart  fastened  to  stakes 
eighteen  inches  apart  are  some  times  used. 
To  tie  plant  to  support,  loop  the  string 
around  the  support  and  tie  it  under  a  leaf 
stem.  Remove  all  side  branches  at  the  axil 
of  the  leaves  as  soon  as  they  appear.  Do 
not  remove  flower  clusters.  When  the  plant 
has  reached  a  height  of  5  feet  cut  off  the  top. 


When  three  or  four  clusters  of  fruit  have 
formed  and  some  of  the  fruit  is  as  large  as  a 
silver  dollar  prune  the  leaves  at  the  base  one 
half.  This  hastens  ripening. 

Once  a  month  apply  a  little  commercial 
fertilizer  or  compost  around  each  plant. 
Avoid  the  use  of  fresh  or  unrotted  manure 
as  this  produces  too  much  leaf  growth,  the 
fruit  does  not  set  and  disease  is  encouraged. 

Turnips 

For  early  spring,  plant  %  ounce  of  seed 
to  50  feet  of  row,  sowing  them  y?  inch  deep, 
in  rows  1  foot  or  more  apart.  For  fall  crop 
%  ou  ice  of  seed  to  50  feet  of  row,  K"  inch 
deep,  or  make  the  rows  8  to  10  inches  wide 
and  scatter  seeds  thinly  in  broad  rows. 

Vegetable  Marrow 

Plant  6  or  8  seed  to  a  hill,  one  inch  deep, 
in  hills  8  to  9  feet  apart.  Thin  to  2  plants 
to  hill.  Give  the  same  care  as  for  pump- 
kins. The  young  and  tender  vegetable 
marrow  may  be  baked  whole  like  sweet 
potatoes  or  may  be  sliced  and  fried  like 
eggplant,  or  boiled  like  summer  squash. 

Watermelon 

Plant  1  inch  deep,  8  or  10  seed  to  each 
hill,  the  hills  10  feet  apart.  Later  thin  to 
2  plants  to  each  hill. 

Watermelons  require  much  room  and  are 
not  recommended  for  small  gardens. 


DISEASE  AND  INSECT  PREVENTION 


Every  garden  is  subject  to  attack  from 
insects  and  diseases.  Your  garden  may  not 
be  attacked,  but  it  is  wise  to  take  advance 
precautions.  Spraying  at  occasional  in- 
tervals from  the  time  the  plants  have  made 
their  start  until  they  are  harvested  is  worth 
while.  A  hand  sprayer  should  be  used  to 
distribute  the  necessary  solutions  on  the 
plants.  Such  sprayers  may  be  bought  in 
various  types.  Some  of  them  may  be  bought 
for  a  dollar  or  less  and  others  range  up  to 
the  neighborhood  of  $10  for  the  small, 
compressed  air  type.  The  simplest  and 
cheapest  type  is  the  small  atomizer  sprayer 
with  hand  pump  and  with  glass  receptacle 


for  holding  mixture.  (Figure  21.)  Another 
type,  costing  a  little  more,  is  the  bucket  pump. 
(Figure  21.)  If  you  have  no  spray  pump  a 


Fig.  21 — Some  of  the  best  types  of  sprayer.  At  the  left  is  a  hand  sprayer,  which  is  one  of  the  most  satisfactory  for 
the  small  garden.  The  glass  receptacle  is  better  than  metal.  This  sprayer  can  be  bought  for  from  50  cents  to 
$2.00.  In  the  center  is  a  bucket  sprayer  which  costs  about  $5.00.  At  the  right  is  a  compressed  air  sprayer,  which 
is  highly  efficient  and  costs  from  $5.00  to  $10.00.  One  sprayer  may  be  used  by  several  families,  or  by  community 
gardeners,  reducing  the  cost  to  each  user. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE      17 


phate  in  about  one-half  gallon  of  hot  water 
and  then  dilute  with  enough  cold  water  to 
make  a  total  of  \%  gallons;  or  wrap  the 
copper  sulphate  in  a  small  piece  of  cheese- 
cloth, fill  a  quart  jar  with  cold  water  and  sus- 
pend the  copper  sulphate  into  the  top  of  the 
water;  in  a  couple  of  hours  it  will  be  dis- 
solved. In  another  vessel  slake  the  lime 
and  dilute  it  with  enough  water  to  make  1>£ 
gallons.  If  hydrated  lime  is  used  simply 
mix  it  with  water.  Then  pour  these  two 
solutions  together,  pouring  the  solution  of 
copper  sulphate  slowly  into  the  mixture  of 
lime  and  water,  stirring  vigorously  while  this 
process  is  under  way.  The  stirring  insures 
proper  mixing  of  the  two. 

Bordeaux   mixture   may  be   purchased  in 
concentrated  form  from  seedsmen,  but  the 


good  substitute  is  the  whisk  broom,  for 
spattering  the  spray  on  plants.  After  using, 
wash  out  pump  and  hose  as  some  sprays  will 
corrode  metal  and  others  will  rot  hose.  The 
ordinary  sprinkling  pot  may  be  used  to  apply 
mixtures,  but  this  is  wasteful. 

Buy  Spraying  Materials  Early 

Early   purchase   of   spraying   materials   is 
important.     The  supply  will  be  limited  and 
the  demand  large.     Make  a  list  of  the  ma- 
terials  you   will    need,    with   amounts,    and 
place  your  order  immediately.     If  you  have 
equipment  from  last  season  place  your  order 
early    for   repair    parts    for    pump,    hose   or 
nozzle,   especially  extra  couplings  and  hose 
splicers  for  burst  hose.     If  you  delay  until 
the  spraying  season  arrives  you  are  likely  to 
fail  to  procure  your  supply.     By 
joining  with  friends  or  neighbors 
and  buying  in  quantities  you  can 
procure  materials  at  lower  prices 
than  if  buying  alone. 

For  home  mixing  the  poisons 
and  chemicals  required  for  sprays 
and  other  remedies  and  prevent- 
ives can  be  bought  at  a  drug  or 
seed  store.  The  mixtures  ready 
prepared  can  be  bought  at  a  seed 
store. 

Diseases 

The  ordinary  blights  are  usually 
overcome  by  spraying  with  Bor- 
deaux mixture,  made  as  indicated 
in  the  next  paragraph.  There 

are  some  diseases,  however,  which  pig.  22— Potato  blights  and  their  effect.  At  the  left  are  shown  leaves 
cannot  be  overcome,  and  when  afflicted  with  early  blight,  indicated  by  brown  spots  with  concentric 
trouble  appears  that  does  not 


yield    to    treatment  the   affected 

plants  should  be  taken  up  and   burned  to 

prevent  the  spread  of  the  infection  to  others. 

Bordeaux  Mixture 

Copper    Sulphate,    Blue    Stone    or    Blue 

Vitriol 3  ounces 

Lump  Lime  or  Hydrated  Lime 3  ounces  ', 

Water 2%  gallons 

To  make  Bordeaux  mixture  procure  the 
ingredients  at  a  drug  or  seed  store.  If  lump 
lime  is  used  it  must  be  fresh.  Instead  of 
lump  lime  some  authorities  prefer  fresh  hy- 
drated  lime  as  being  just  as  good  and  at  the 
same  time  much  simpler  to  use,  needing 
only  to  be  stirred  into  the  water.  Hydrated 
lime  is  lime  to  which  enough  water  to  dry- 
slake  it  has  been  added  by  the  manufac- 
turer. It  is  a  powder  and  does  not  require 
slaking. 

For  making  or  holding  Bordeaux  mixture 
use  containers  of  wood,  glass  or  earthenware. 
In  one  container  dissolve  the  copper  sul- 


rings.    At  the  right  is  shown  late  blight,  with  dark  brown  spots  looking 
water-soaked.     These  pictures  should  help  in  detecting  trouble. 


homemade  mixture  is  better  and  cheaper. 
Do  not  make  more  at  one  time  than  will  be 
needed  within  a  short  time.  The  mixture 
is  better  and  more  effective  if  made  fresh  for 
each  spraying. 

Sulphur 

For  the  control  of  mildew,  pulverized  sul- 
phur or  flowers  of  sulphur,  procured  at  a 
drug  or  seed  store,  is  dusted  full  strength  on 
the  diseased  plants.  A  tin  can  with  small 
holes  punched  in  the  bottom  makes  a  good 
sifter  for  this  purpose,  or  a  cheap  flour  sifter 
may  be  used.  The  holes  in  a  flour  sifter  are 
the  proper  size  for  this  purpose. 

THE  SUCKING  INSECTS 

For  the  destruction  of  insects  which  suck 
the  sap  of  plants,  such  as  the  true  bugs  and 
the  plant  lice,  or  aphids,  it  is  necessary  to 


18 


WAR  GARDENING 


use  a  mixture  which  kills  by  contact  or  sub- 
stances which  smother.  Aphids,  or  plant  lice, 
usually  collect  on  the  underside  of  leaves, 
causing  them  to  crumple.  This  crumpling 
causes  the  edges  of  the  leaves  to  turn  down, 
protecting  the  aphids.  Badly  crumpled 
leaves  should*  be  picked  and  burned.  In 
spraying  be  sure  to  apply  the  spray  to  the 
underside  of  the  leaves.  Otherwise  the 
edges  will  serve  as  protection  and  prevent 
the  spray  from  reaching  the  entire  plant 
effectively. 

Nicotine  Sulphate  Solution 

To  destroy  the  sucking    insects  use  nico- 
tine sulphate  solution,  made  as  follows: 

Nicotine  sulphate J£  ounce 

Laundry  or  other  soap ^  ounce 

Water 2       gallons 

Dissolve  the  soap  and  then  add  this  and 
the  nicotine  sulphate  to  the  water. 


Fig.  23  —  Bean  anthracnose  is  indicated  by  dark  sunken 
scab-like  spots  on  pods.    There  are  also  spots  on  leaves. 


Bordeaux  and  Nicotine  Sulphate 
Combination 

A  combination  spray  for  plant  diseases  and 
sucking  insects  is  made  thus: 

Bordeaux  mixture 2       gallons 

Nicotine  sulphate J^  ounce 

Laundry  or  other  soap ^  ounce 

THE  EATING  INSECTS 

The  eating  insects,  or  those  which  eat  fruit 
or  foliage,  may  usually  be  killed  by  using  a 
spray  of  poisonous  solution  or  by  dusting 


poison  powders  on  the  plants  attacked. 
Arsenate  of  lead,  procured  at  a  drug  or  seed 
store,  is  a  favorite  poison  for  this  purpose,  and 
may  be  used  in  spray  or  powder,  but  it  must 
be  handled  with  care  as  it  is  poisonous  to 
human  beings.  It  should  never  be  applied 
to  vegetables  that  are  soon  to  be  used,  nor  on 
cabbage  or  cauliflower  after  the  heads  have 
begun  to  form.  As  an  added  precaution  wash 
carefully  all  vegetables  before  using,  whether 
they  have  been  sprayed  or  not. 

Arsenate  of  Lead  Solution 

Arsenate  of  lead  spraying  solution  is  made 
by  mixing  1  ounce  of  arsenate  of  lead  powder 
(or  2  ounces  of  paste)  with  6  quarts  of  water. 
If  the  arsenate  of  lead  is  used  in  paste  form 
instead  of  powder  mix  2  ounces  with  6  quarts 
of  water.  The  powder  is  more  easily  weighed 
and  handled.  Keep  the  mixture  well  stirred 
while  spraying,  to  insure  even  distribution. 

To  apply  arsenate  of  lead  in  dry  form  mix 
1  ounce  of  the  powder  with  3  pounds  of  air- 
slaked  lime,  dry  road  dust  or  ashes  finely 
sifted.  Use  a  sifter  for  dusting  this  onto  the 
plants,  while  the  plants  are  wet  with  dew  or 
rain. 

Bordeaux-Arsenate  of  Lead  Combination 

Spraying  with  a  combination  of  Bordeaux 
mixture  and  arsenate  of  lead  every  two  weeks 
is  a  wise  safeguard  against  both  disease  and 
eating  insects.  To  make  this  combination 
spray  use  Bordeaux  mixture  instead  of  water 
when  preparing  the  arsenate  of  lead.  By 
using  a  combination  spray  half  the  labor  of 
spraying  is  saved. 

In  spraying  cabbage  and  cauliflower  with 
Bordeaux  and  arsenate  of  lead  before  the 
heads  form,  a  little  soap  mixed  with  the 
arsenate  of  lead  will  make  it  stick  better. 
Shave  the  soap,  add  a  small  quantity  of  water 
and  boil  until  the  soap  is  dissolved  or  put  it 
in  cold  water  and  stir  occasionally  until  dis- 
solved. Cool  and  stir  into  the  arsenate  of 
lead  solution. 

Paris  green  has  long  been  used  for  pro- 
tection, but  arsenate  of  lead  is  now  used 
much  more  extensively  and  is  considered 
better. 

Poisoned  Bait 

Poisoned  bait  is  useful  against  cutworms 
and  slugs.  Small  portions  of  the  bait  should 
be  placed  around  plants  subject  to  attack  by 
them.  The  pests  feed  at  night  and  hide  under 
chips  or  other  objects  during  the  day.  Bait 
should  be  placed  beneath  these.  Poisoned 
bait  may  be  made  at  home  thus; 

Wheat  bran 1       pound 

White  arsenic,  powdered J^  ounce 

Cheap  sirup 1  or  2      ounces 

Water  to  make  a  thick  mash  of  the  mixture. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE      19 

on  the  surface  of  which  a  small  quantity  of 
kerosene  is  floating.  Insects  collected  by 
hand  should  be  destroyed  immediately. 

For  slugs  and  snails  sprinkle  any  form  of 
lime  over  plants  and  around  where  they 
occur. 

Some  Other  Forms  of  Protection 

One  form  of  protection  against  cutworms 
is  a  collar  2  inches  wide  made  of  stiff  paper, 
placed  around  the  stem  of  the  plant  and  with 
its  lower  edge  inserted  in  the  ground,  to 
prevent  the  pests  from  reaching  both  stem 
and  upper  part  of  root. 

Small  frames  covered  with  mosquito  net- 
ting or  cheesecloth  set  over  young  plants  will 
protect  them. 


The  bran  and  the  white  arsenic  should  be 
mixed.  Dilute  the  sirup  with  a  little  water 
and  pour  this  over  the  bran  and  white  arsenic. 
Stir  well.  Add  enough  water  to  make  a  thick 
mash. 

Liquid  Poisoned  Bait 

Sodium  Arsenate 1       ounce 

Water 4      quarts 

Molasses 1       pint 

Dissolve  the  sodium  arsenate  in  boiling 
water  and  add  the  molasses.  Flavor  by  add- 
ing chopped  pieces  of  vegetable  of  the  kind 
which  is  to  be  sprayed.  Apply  with  a  whisk 
broom. 

Removing  Insects  by  Hand 

The  larger  eating  insects  may  be  removed 
by  hand  or  knocked  off  into  a  pan  of  water 


GUARD  AGAINST  DISEASES  AND  INSECTS 


An  ounce  of  prevention  is  worth  a  pound 
of  cure  in  the  matter  of  controlling  diseases 
and  insects.  Clean  garden  soil  aids  in  keep- 
ing out  insects  and  disease.  All  plants 
purchased  should  be  healthy  and  free  from 
disease.  The  roots  should  not  be  swollen 
or  knotted.  Treat  Irish  potatoes  for  scab 
before  planting.  Do  not  plant  cabbage 
having  clubroot  or  sweet  potatoes  affected 
with  black-rot. 

Many  insects  carry  disease  and  spores 
from  one  plant  to  another  as  well  as  attack- 
ing the  crops  directly. 

Avoid  wounding  or  bruising  plants  and 
vegetables  when  cultivating  and  harvesting 
them,  to  prevent  certain  insects  from  gaining 
access  to  them. 

Have  order,  neatness  and  cleanliness  in 
the  garden.  In  the  fall  turn  under  promptly, 
all  vegetation  so  that  insects  and  disease 
spores  may  not  find  winter  quarters.  Keep 
down  all  weeds,  as  a  great  many  insects  feed 
naturally  upon  them.  All  diseased  plants  which 
remain  at  the  end  of  the  season  should  be 
burned,  as  should  all  rubbish  which  is  of  such 
character  that  it  will  not  decay  and  is  there- 
fore not  useful  in  making  compost.  This 
includes  trash,  sticks  and  the  like.  It  may 
seem  like  a  waste  of  vegetable  matter  to 
burn  the  dead  tomato  vines,  bean  vines  and 
other  plant  tops  which  have  been  diseased, 
but  this  should  be  done  because  to  save  or 
compost  these  for  fertilizer  would  simply  be 
maturing  and  saving  millions  of  disease 
spores  which  would  be  on  hand  ready  to 
attack  the  crops  next  year.  More  than  this, 
a  clean  garden  appeals  to  the  eye  and  to  the 
pride  of  the  owner  as  a  winter  landscape. 

Corn  stalks,  cabbage  leaves  and  stumps, 
beet  tops  if  not  canned,  and  other  healthy 
plants  should  be  saved  for  mulching  or  be 
added  to  the  compost  heap. 


The  remnants  of  vegetable  matter,  which 
are  not  infected  with  disease  or  insects, 
should  be  made  into  compost  heaps  for  the 
coming  year  and  covered  with  stable  ma- 


Fig.  24 — Emphasizing  the  importance  of  spraying.  On 
the  left  is,  a  potato  plant  which  was  not  sprayed.  The 
ravages  of  the  potato  bug  are  plainly  shown.  On  the 
right  is  a  plant  which  was  properly  sprayed  as  a  pre- 
ventive measure. 

nure  and  dirt  to  hasten  decay,  as  decayed 
vegetable  matter  enriches  the  soil.  (Direc- 
tions for  making  a  compost  heap  are  given 
on  page  5).  Plowing  or  deep  spading  in 
the  fall  is  important,  as  it  breaks  up  the 
winter  homes  of  underground  insect  pests. 
Rotation  of  crops  also  lessens  the  danger  of 
attacks  from  insects  and  diseases. 


TAKE  NO  CHANCES 

Too  much  emphasis  cannot  be  placed 
on  the  need  for  taking  precautions 
against  diseases  and  insects.  Familiar- 
ize yourself  with  such  diseases  and 
insects  as  prevail  in  your  neighborhood 
on  the  crops  you  plan  to  raise.  Then 
provide  yourself  in  advance  with 
remedies  and  equipment.  Watch  care- 
fully for  first  signs  of  trouble  and 
apply  remedies  at  once.  Inspect  your 
garden  every  two  or  three  days. 


20  WAR  GARDENING 

PREVENTIVES  AND  REMEDIES 

NOTE  :    It  is  important  that  immediate  attention  be  given  insects  and 
as  soon  as  they  appear.    Delay  in  spraying  or  removal  may  prove  fatal. 


ASPARAGUS 


Rust — (Rusty  appearance  of  leaves  and  stems). — 
Procure  rust  resistant  variety,  such  as  Reading 
Giant  or  Palmetto. 


Beetles — (Eat  young  stems  and  leaves). 

Remedy :  On  young  plants  spray  with  arsenate 
of  lead  when  pests  appear,  repeating  10  days  later 
and  again  10  days  later  if  necessary.  Add  an 
ounce  of  laundry  soap  per  gallon  of  spray  to  make 
it  stick  to  the  foliage.  Do  not  use  arsenate  of 
lead  on  new  stems  used  for  food  during  cutting 
season.  On  old  plants,  spray  after  cutting 
season.  Nicotine  sulphate  sprayed  on  the  young 
insects  will  kill  all  it  hits. 


BEETS 


Leaf  spot — (Reddish  and  purple  spots,  turning  ashy 
gray). — Usually  not  affecting  garden  beets. 

Remedy:  Spray  with  Bordeaux  mixture  when 
plants  are  3  to  4  inches  high,  repeating  2  and  4 
weeks  later. 
Web  worm— (Eats  the  leaves). 

Remedy:   Spray  with  arsenate  of  lead  when 
worms  appear;  repeat  when  necessary. 


Spinach  aphis — (Sucks  sap  f^m  leaves). 

Remedy:  Spray  with  nicotine  sulphate  when 
pests    appear    and    repeat    when    necessary.     In 
order   to   strike   the   aphids   the   spray   must   be 
directed  against  the  undersides  of  the  leaves. 
Beet-root  aphis — (Sucks  sap  from  roots). 

Remedy:    Pour   a   small   amount   of.  nicotine 
sulphate  spray  around  roots  and  repeat  if  necessary. 


BUSH  BEANS 


Anthracnose — (Dark,  sunken  spots,  scab-like,  on 
pods;  spots  on  leaves). — Pick  and  burn  diseased 
pods.  In  saving  seed  discard  those  from  diseased 
plants,  as  seed  carry  the  infection. 

Leaf  beetles — (Very  small,  dark  or  pale  stripes;  eat 
leaves). 

Remedy:  Spray  with  arsenate  of  lead  when 
pests  appear,  repeat  in  10  days  and  later  if  neces- 
sary. Bordeaux  mixture  repels  but  does  not  kill. 


Aphids  or  plant  lice — (Suck  sap  from  plant  and 
make  leaves  crumple). 

Remedy:  Spray  with  nicotine  sulphate  when 
pests  appear,  repeating  when  and  as  often  as 
necessary.  Crumpled  leaves  protect  lice  from 
spray,  and  should  be  picked  and  burned.  Ap- 
ply spray  to  underside  of  leaves,  to  strike  aphids. 

Bacterial  blight— (Water  soaked  spots  on  leaves 
and  pods). — No  satisfactory  remedy.  Pull  up 
and  burn  plants. 

Downy  Mildew — (thick  white  growth). — Burn  all 
diseased  pods.  Spray  with  Bordeaux  mixture, 
repeating  every  ten  days  if  necessary. 


CABBAGE  AND  CAULIFLOWER 


Club  root — (Root  swells  and  decays). — Pull  up  and 
burn  plants. 

Preventive:  In  spring  apply  1  Ib.  lime  to  each 
8  sq.  ft.  of  ground  before  setting  out  plants. 
Black   rot — (Leaves   turn   yellow,    then   brown   and 
black  and  decay.     Pull  up  and  burn  plants.) 

Preventive:  Soak  seed  15  minutes  in  solution 
made  of  J£  oz.  formalin  and  3  pints  water;  rinse 
in  clean  water;  plant  at  once. 

Yellows — (Leaves  turn  yellow,  then  brown,  and  drop). 
Pull  up  and  burn  plants. 

Preventive:  Treat  seed  as  for  black  rot. 
Cabbage  worms — (Eat  leaves). 

Remedy:    When    worms    appear    spray    with 
arsenate   of   lead,    repeating   if   necessary   before 
heads  form.     Add  an  ounce  of  laundry  soap  per 
gallon  of  spray  to  make  it  stick  to  the  leaves. 
not  use  arsenate  of  lead  later  than  3 
before  using  or  marketing  cabbage. 
Aphids  or  lice — (Suck  sap  from  leaves). 

Remedy:  Spray  with  nicotine  sulphate  solu- 
tion when  pests  appear;  repeat  if  necessary. 
Cabbage  looper— (Eats  leaves). 

Remedy:  Treat  as  for  cabbage  worms. 


Cabbage  Maggots — (Tunnel  inside  of  roots). 

Preventive:  When  plants  are  set  out  take  a 
piece  of  tarred  building  paper  2  or  3  inches  in 
diameter,  cut  a  slit  from  one  side  to  center,  and 
4  or  5  slits  at  center.  Fit  this  around  stem  by 
slipping  plant  through  the  long  slit,  and  press 
paper  firmly  against  ground,  to  prevent  young 
maggots  from  reaching  root. 

Black  leg — (Diseased,  sunken  areas  on  stem,  leaf 
stem  and  leaves,  plant  becoming  purplish). — 
There  is  no  remedy.  Pull  up  and  burn  plants. 

Preventive:  Disinfect  seed  for  10  minutes  with 
1  tablet  of  corrosive  sublimate  mixed  in  1  pint 
of  water. 

Cutworms — (Dark  colored,  eat  young  plants  off  at 
surface  of  earth). 

Remedy:  Spread  poisoned  bran  mash  over 
ground  before  setting  out  plants;  spread  around 
plants  when  set.  Afterwards  spread  poisoned  bait 
around  plants  as  necessary  to  control  worms. 
It  is  wise  to  wrap  paper  around  stem  from  leaves 
to  root  just  before  setting  out.  Cutworms  are 
especially  abundant  where  sod  has  grown. 


CELERY  AND  CELERIAC 


Blight  or  leaf  spot — (Gray  or  brown  spots,  drooping 
stems). 

Remedy:  Spray  young  seedlings,  in  seed  box 
or  seed  bed,  with  Bordeaux  mixture.  Spray 
again  as  soon  as  set  in  garden,  repeating  10  to 
14  days  later.  Repeat  again  if  necessary.  Spray- 
ing in  seed  bed  must  not  be  neglected  if  disease 
appears. 

SWISS  CHARD 

Leaf  spot — (Symptoms  same  as  with  beets). 

Remedy:  When  disease  appears,  spray  as  di- 
rected for  beets.  (Usually  no  spraying  will  be 
found  necessary).  Wash  sprayed  leaves  well 
before  using. 


Damping  off — (Small  seedlings  dying  in  seed  bed). 

Preventive:   Care  should   be    taken   to   water 

and  partially  shade   the  young  seedlings  in  hot 

and  dry  weather.     As  soon  as  seed  are  planted 

cover  bed  with  thin  layer  of  sand. 


SPINACH 

• 

Aphids — (Suck  sap  from  leaves). 

Remedy:  Spray  under  side  of  leaves  with 
nicotine  sulphate,  when  aphids  appear.  Repeat 
a  second  and  third  time  if  necessary. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE 

CORN 

Smut — (Large,  black,  irregular  swellings  on  ears 
or  tops).  The  only  remedy  is  to  cut  off  and  burn 
the  smut  swellings. 

Cornear  worms — (Bore  through  husk  and  eat  the 
young  kernels).  Kill  all  worms  which  are  found 
when  husking  corn  for  use. 


21 


Cutworms — (A  dark  worm  which  cuts  plant  off  at 
surface  of  earth  when  plant  is  small). 

Remedy:  Use  poisoned  bait  in  the  same 
manner  prescribed  for  cabbage.  Repeat  if  nec- 
essary. Being  a  night  worker  the  cut-worm  is 
usually  found  in  the  morning  in  the  ground  by 
cut  off  plants.  Dig  out  and  kill. 

Seed  Corn  Maggot — (Tunnels  in  seed,  sprouts  and 
stems  of  plants). — Apply  liquid  poisoned  bait 
with  a  whisk  broom. 


CUCUMBERS 


Anthracnose — (Brown  spots  on  leaves). 

Remedy:  Spray  with  Bordeaux  mixture  when 
plants  begin  to  form  vines.  Repeat  two  or  three 
times  if  necessary,  at  intervals  of  2  weeks. 

Downy  mildew — (Yellow  spots  on  leaves). 
Remedy:  Treat  as  for  anthracnose. 

Wilt — (Leaves  droop  and  wilt  quickly). — Pull  up  and 
burn  plants.  Striped  beetles  act  as  carriers  of  this 
disease  and  should  be  controlled  carefully. 

Stink  bug  or  squash  bug — (Sucks  sap  from  leaves 
and  injects  an  injurious  substance). 

Remedy:  Pick  them  or  shake  them  into  pan 
of  water  and  kerosene.  Destroy  egg  masses. 
Place  small  pieces  of  boards  near  hills.  The 
bugs  will  collect  underneath  these  and  may 
be  easily  crushed. 


Striped    beetle   or    12-spotted    beetle— (Both   eat 
leaves). 

Preventive:  Cover  young  plants  with  protectors 
of  cheesecloth  or  wire  gauze. 

Control:  Mix  arsenate  of  lead  in  the  Bordeaux 
mixture  which  is  used  for  diseases.  Another 
remedy  is  to  cover  leaves  with  tobacco  dust. 
Treatment  should  be  given  as  soon  as  beetles 
appear,  or  when  covers  are  removed.  Repeat  5 
days  later  and  again  5  days  later,  with  further 
repetitions  when  necessary. 

Vine  borer — (Worm  which  bores  into  vine  at  surface 
of  earth). 

Remedy:  Carefully  cut  the  vine  lengthwise, 
remove  borer  and  kill.  As  plants  grow  throw 
earth  over  vine  at  every  other  joint,  in  order  that 
new  roots  may  form  and  to  keep  the  vine  growing. 


EGGPLANT 


Blight   or   wilt — (Whole  plant  wilts). — No   remedy. 

Pull  up  and  burn  plants. 
Flea     beetle — (Small     jumping    beetle    which    eats 

leaves). 

Remedy:   Spray  with   Bordeaux  mixture  and 

arsenate  of  lead  combination. 

ONIONS 

Thrips — (Very  small  sucking  insects,  which  cause 
leaves  to  turn  a  silvery  color  or  whitish,  and 
later  to  curl  and  twist). 

Remedy:   Spray  with  nicotine  sulphate  solu- 
tion when  pests  appear,  repeating  once  or  twice  as 


Cutworms — (Dark  worms  which   attack   onions   as 
they  do  corn). 

Remedy:  Same  as  with  corn. 

Onion     Maggot — (Eats    bulb,     inducing    decay). — 
Remedy:   Apply   liquid  poisoned  bait  with  a 
whisk  broom. 


Anthracnose — (Dark  sunken  spots  in  fruit;  cracks  in 
leaves). 

Remedy:  Spray  with  Bordeaux  mixture  when 
plants  are  set,  repeating  10  days  later  and  again 
10  days  later. 

PEAS 

Powdery     mildew — (Covers    plant    with    powdery 
white  growth). 

Remedy:  Use  pulverized  sulphur  or  flowers 
of  sulphur,  or  Bordeaux  mixture,  by  sprinkling  on 
plants  when  mildew  appears,  just  before  bloom 
appears.  Repeat  if  necessary  two  weeks  later 
and  again  2  weeks  later. 
Pea  Aphis. 

Remedy:  Same  as  for  bean  aphis. 


POTATOES 


Early  blight — (Brown  spots,  with  concentric  rings  on 
leaves.     Worst  in  moist  weather.) 

Remedy:  Spray  with  Bordeaux  mixture  when 
plants  are  6  inches  high.  Repeat  two  weeks 
later  and  again  two  weeks  later. 

Late  blight — (Dark  brown  spots  on  leaves,  appearing 
water  soaked  and  f  not  having  concentric  rings. 
The  spots  become  yellow  and  the  leaves  die. 
Worst  in  hot,  sultry  weather,  August  and  Septem- 
ber. Lives  over  winter  in  seed  potatoes.) 
Remedy:  Same  as  for  early  blight. 


Colorado  potato  beetle — (The  common  potato  bug, 
which  eats  leaves). 

Remedy:  Spray  with  arsenate  of  lead  when 
beetles  appear.  Repeat  when  and  as  often  as  is 
necessary.  Hand  picking  is  effective,  as  is  also 
knocking  the  bugs  into  a  pan  of  water  containing 
some  kerosene. 

Blister  beetle— (Long  black  potato  bug  or  old  fash- 
ioned potato  bug.     Eats  leaves.) 

Remedy:  Same  as  for  Colorado  potato  beetle. 
Flea  beetle — (Small,  jumping  insect  which  eats  leaves, 
usually  appearing  when  plant  is  small). 
Remedy:  Spray  as  for  Colorado  potato  beetle. 


SWEET  POTATOES 


Beetles— (Eat   foliage). 

Control:    Spray    with    arsenate    of    lead    and 
lime. 

Cutworms — (Worms   which    cut    plants    off    at    the 
surface  of  earth). 

Control:  Use  poisoned  bait  in  the  same  manner 
as  prescribed  for  cabbage. 

PUMPKIN 

This  plant  is  subject  to  the  same  diseases  and  insects 
as  cucumber,  and  should  be  treated  the  same  way. 


Black  Rot — (Black,  sunken  and  nearly  circular  spots 
appear  on  tubers.  It  begins  as  small  spots  on 
stems  and  spreads  until  the  stems  rot  off. ) 

Control:    Use   only   sound  healthy  tubers   to 
produce  healthy  plants. 


RUTABAGA 

This  plant  is  subject  to  the  same  pests  as  cabbage  and 
should  be  treated  the  same  way. 


22  WAR  GARDENING 


AVOID  WASTE— STORE,  CAN  OR  DRY 

The  home  gardener  must  remember  that  his  responsibility  does  not  end  with  the 
maturity  and  harvesting  of  his  crops.  Authorities  are  agreed  that  after  several  years 
of  war  1919  will  see  the  world's  food  shortage  more  marked  than  ever  before.  For 
this  reason  the  matured  crops  must  be  considered  as  only  a  beginning.  Garden  products 
must  be  put  by  for  winter  use  in  order  that  the  abundance  of  the  growing  season  may 
be  made  to  supply  the  needs  of  the  months  of  non-production. 

EVERY  POUND  OF  THE  SUMMER'S  CROP  THAT  CAN  BE  SPARED  FROM 
THE  SUMMER  DIET  MUST  BE  STORED,  CANNED  OR  DRIED  IF  AMERICA 
IS  TO  GIVE  THE  WORLD  THE  FULL  WORTH  OF  HER  HOME  GARDEN 
PRODUCTION.  NOTHING  MUST  GO  TO  WASTE. 

Vast  quantities  of  foodstuffs  must  be  sent  overseas  to  feed  the  people  of  starving 
Europe.  In  order  that  a  sufficient  volume  of  exportable  food  may  be  available  for  this 
purpose  it  is  imperative  that  the  home-grown  foodstuffs  be  made  to  supply  this  coun- 
try's household  needs,  as  far  as  possible,  for  the  coming  winter. 

For  home  storage  complete  directions  are  given  in  Part  II  of  this  book. 

For  home  canning  and  home  drying  full  details  are  given  in  a  manual  issued  by  the 
Commission.  The  book  also  contains  directions  for  jelly  making,  the  making  of  fruit 
butters,  pickling,  fermentation  and  salting. 

For  a  copy  of  the  book  on  canning,  drying,  etc.,  write  to  the  National  War  Garden 
Commission,  Washington,  D.  C. 


RADISH  RHUBARB 

Cabbage  maggot—  (Small  worm  which  tunnels  into  FIea  beetle—  (Eats  smallTholes  in  the  leaves). 

theradish).  Remedy:  Same  as  for  flea  beetle  of  potato. 

.      Preventive:  Sprinkle  tobacco  dust  along  row  applied  when  beetles  first  appear  and  repeated 

when  seed  is  planted,  or  spread  sand  on  which  when  necessary. 
kerosene  has  been  sprinkled  along  the  row  when 
plants  are  small.     Burn  all  plants  that  may  be 

TURNIP  SQUASH 

Subject  to  the  same  diseases  and  insects  as  cabbage.  This'plant  is  subject  to  the  same  diseases  and  insects  as 

and  should  be  treated  the  same  way.  cucumbers  and  should  be  treated  the  same  way. 

TOMATOES 

Leaf  spot,  or  blight  —  (Leaves  become  spotted,  turn  Wilt  —  (Causes  plant  to  wilt  and  die).  —  Pull  up  and 

yellow  and  drop;  stems  dry  up  and  fruits  drop).  burn  plants. 

Tomato    worms-(Large    green    naked    caterpillar, 


Fruit  rot—  (Decay  begins  at  blossom  end  of  fruit).  Cutworms—  (Dark  worms  which  cut  plants  off  at  the 

Preventive:    In    the   absence   of   an   effective  surface  of  earth). 

remedy  the  only  safeguard  is  to  cultivate  well  and  Remedy:  Same  as  with  cabbage. 

be  careful  to  water  as  the  plants  need. 

Anthracnose  —  (Sunken,    discolored    spots    in    fruit,  Flea  beetle  —  (Small  jumping  beetle  which  eats  small 
followed  by  decay).  holes  in  leaves). 

Remedy:  Same  as  for  leaf  spot.  Remedy:  Same  as  with  potatoes. 

WATERMELON 

Anthracnose  —  (Brown  spots  on  leaves;  small  sunken  Insects  —  This  plant  is  subject  to  the  same  insects  as 
spots  on  fruit).  cucumber  and  should  be  treated  the  same  way. 

Remedy:  Spray  with  Bordeaux  mixture  when 
melons  are  half  grown.  Repeat  10  days  later  and 
again  if  necessary. 


YOUR  QUESTIONS  WILL  BE  ANSWERED 

This  Commission  maintains  a  Department  of  Household  Science  which  will  welcome 
questions  connected  with  Gardening,  Canning,  Drying  and  kindred  subjects.  Tech- 
nically trained  workers,  of  practical  experience,  will  give  prompt  attention  to  all  in- 
quiries. Address  Department  of  Household  Science,  National  War  Garden  Com- 
mission, Washington,  D.  C. 


THE  SEEDS  OF  VICTORY  INSURE  THE  FRUITS  OF  PEACE     23 


PLANTING  TABLE 


Vegetable 

Quantity 
required 
for  100 
feet  of  row 

Distance  Apart 
In  Inches 

Depth  of 
Planting 
Inches 

Time  of  Planting 

Mature 
(In  days, 
except  as 
noted) 

Rows 

In  Row 

Asparagus,  seed  .... 
Asparagus,  plants.  .  . 

1  oz  
60  to  80  
Y2  to  1  pt.  .  . 

Yi  to  1  pt.  .  . 
2  oz  ........ 

12  to  24  
36  to  48  
20  to  24  
36  to  48  
18  to  24 

3  to  5 

Htol.... 
8  to  10.... 

Early  spring 

3  to  4  yrs.  . 
1  to  3  yrs.  . 
40  to  65..  . 
50  to  80... 
60  to  90.  .  . 

60  to  80... 
60  to  80... 
60  to  80... 

90  to  130.. 
90  to  130.. 
75  to  110.. 

100  to  130. 

120  to  150. 
60  to  80.  .  . 
60  to  100.. 
30  to  40... 
60  to  80... 

100  to  140. 
90  to  180.  . 
1  to  2  yrs.. 

90  to  120.. 
60  to  80... 
60  to  90... 

120  to  150. 
60  to  90... 
130  to  150. 

90  to  120.  . 

90  to  120.. 
125  to  160. 
40  to  80... 

100  to  140. 
80  to  140.. 
100  to  130. 
100  to  140. 
20  to  40... 
1  to  3  yrs.  . 
60  to  80... 
120  to  180. 

30  to  60.  .  . 
60  to  80... 
120  to  160. 
100  to  140. 

80  to  100.  . 
60  to  80... 
110  to  140. 
100  to  120. 

15  to  20  
4  to  6 

Early  spring  

April  to  August  
May  and  June  
May  and  June  

April  to  June  
April  to  July  
April  to  August  
March        and        April 
(Start  in  hotbed  dur- 
ing February)  

Beans,  pole  
Beans,  Lima,  bush.  . 

Beans,  Lima,  pole.  .  . 
Beets 

Hills  24-36.... 
4  to  6. 



36  to  48 

Hills  24  to  36 

12  to  18  
24  to  30  
24  to  30  

24  to  36  
18  to  24  
24  to  30  

18  to  36  

18  to  24  
30  to  36  
12  to  18 

5  or  6  to  ft.  ... 
16  to  24 

to  2  

Brussels  sprouts  .... 
Cabbage,  early  

Cabbage,  late  
Carrot              

Xoz  
1  oz  

12  to  18  

y 

16  to  24  
6  or  7  to  ft.  ... 
14  to  18  

4  to  8  

Yz  
H  

y*  

May  and  June  

April  to  June  
April  to  June  (Start  in 
hotbed   during   Feb- 
ruary or  March).  .  .  . 
May  and  June.    (Start 
in      hotbed      during 
March  or  April).  .  .  . 
April  to  July  

Cauliflower  

1  packet  
Yt.  oz 

Celery 

Chard  

4  to  6  to  ft 

Yt  pt 

30  to  36  
4  to  5  toft  
48  to  72  
18  to  24 

1  to  2... 

y2toi.... 
y2  to  i'.  '.'.'. 

Yi  

3  to  4  

May  to  July  

March  to  May  

Yi  oz 

48  to  72  
24  to  36 

April  to  July  

Eggplant 

April  and  May.  (Start 
in      hotbed      during 
March)  

1  oz 

18.  .. 

8  to  10  
4  to  6  
6  to  8  

4  to  6.  .  . 
4  to  6 

Midsummer  

Horse-radish  
Kale 

70  roots  

24  to  30  
18  to  24  

18  to  24..  . 
12  to  18  
72  to  96  

36  to  48  
12  to  18  
12  to  18  

12  to  18  

18  to  24..  . 
36  to  48  
18  to  24  

24  to  36  
36  to  60  
96  to  144.  .  .  . 
12  to  18  
36  to  60 

Early  spring 

Early  spring  and  Aug- 
ust and  September.  . 
April  to  August  

Kohlrabi  
Lettuce 

Yioz  
Yz  oz 

March  to  September.  .  . 
April  to  June.      (Start 
early  plants  in  hot- 
bed during  March)  .  . 
May  and  June  
April  and  May  

Muskmelon.  . 

Hills  72  

1  

Okra,  or  gumbo  .... 
Onion  seed  

2oz  
1  oz  

24  to  30  
5  or  10  to  ft  ... 
4  or  5  to  ft  

3  to  6  

4  or  6  toft  
15  to  ft  
15  to  18..  . 

1  to  2 

Htol.... 
Ito2  

y*  

Htol.... 
3  to  4  

Onion,  sets  
Parsley 

Iqt  

Autumn  and  March  to 
May  
Early  spring  and  Sep- 
tember   

Parsnip  
Peas  

y^  oz  
1  to  2|pts.  .  .  . 

April  and  May  
March  to  June  
May  and  June.   (Start 
early  plants  in  hot- 
bed during  March)  .  . 
March  to  June  

Pepper         

Potato,  Irish  
Potato  sweet  

5lbs  
75  slips  

14  to  18.  .  . 

3  to  5  
2  to  3  
1  

14  
96  to  144  

March  to  June  
May  

Pumpkin  
Radish  

Rhubarb   plants 

Hoz  
1  oz  
33 

8  or  12  to  ft.  .  . 
36  to  48 

*Nb'TE" 
Yztol... 

ito2*.!!! 
i 

March  to  September.  .  . 
Early  spring  
May  and  June  
Early  spring  
September      or      very 
early  spring  

Rutabaga  

4  oz 

18  to  24  
18  to  24  
12  to  18  

36  to  48..  . 
84  to  120.... 
36  to  48  
36  to  48  

18  to  24  
96  to  144... 
96  to  120.  .  .  . 

6  to  8..  . 

Salsify                .      . 

2  to  4  
7  or  8  to  ft.  ... 

Hills  36  to  48 

Spinach  

1  oz  

Squash,  bush  
Squash,  late  
Tomato,  seed  
Tomato,  plants  

Yi  oz   .... 

April  to  June 

Hi  Is  84  to  108. 
30  to  36. 

i 

y^  oz  

y2toi.... 

May  and  June.   (Start 
early  plants  in  hot- 
bed during  February 
and  March)  
April  and  August  
April  to  June  
May  

33  to  40  

30  to  36  

6  or  7  to  ft.  . 
Hills  96  to  108  . 
96  to  120  

I4to2.2.' 
1  

Veg.  marrow  
Watermelon  

Y  oz 

H  oz  

*  NOTE. — Set  rhubarb  plants  so  that  growing  tips  are  at  surface  of  ground. 

Absolute  dates  for  planting  can  not  be  given,  because  of  variations  in  seasons 
from  year  to  year  and  varying  climatic  conditions  in  different  sections.  For  general 
guidance  see  "When  to  Plant,"  on  page  10. 


PART  II 

HOME  STORAGE  MANUAL  FOR 
VEGETABLES  AND  APPLES 

No  form  of  Food  Conservation  is  more  important  than  the  home  storage 
of  vegetables  for  winter  use.  Canning  and  drying  are  essential  to  the  nation's 
food  supply,  and  should  be  practised  to  the  fullest  possible  extent,  but  they  do 
not  take  the  place  of  storage.  To  keep  vegetables  in  their  natural  state  is  the 
simplest  form  of  preparation  for  winter  needs.  By  taking  proper  precautions 
against  decay  and  freezing  an  abundant  supply  of  certain  kinds  of  fresh 
vegetables  may  be  kept  at  minimum  expenditure  of  money  and  effort. 


STORAGE  HELPS  SOLVE  FOOD  PROBLEM 


The  importance  of  making  provision  for 
winter  food  needs  is  even  greater  this  year 
than  it  was  in  1918.  Every  pound  of  food- 
stuffs that  can  be  spared  for  export  will  be 
needed  in  Europe  for  feeding  American 
troops  and  to  prevent  the  starvation  of  the 
domestic  and  military  populations  of  the 
Allied  nations.  Every  pound  of  vegetables 
stored  away  for  home  uses  will  release  ex- 
portable food.  A  nation  with  a  food  short- 
age is  a  nation  in  peril.  For  this  reason 
it  is  of  vital  importance  that  no  vegetables 
of  high  food  value  be  allowed  to  go  to 
waste.  To  save  is  to  be  patriotic. 

The  home  gardening  campaign  conducted 
by  the  National  War  Garden  Commission 
will  this  year  result  in  the  creation  of  a  vast 
new  planting  area.  The  output  of  these 
gardens  is  greatly  in  excess  of  immediate 
needs.  Unless  proper  steps  are  taken  to 
safeguard  the  surplus  the  waste  will  be  pro- 
digious. This  Commission  will  stimulate 
nation-wide  activity  in  canning  and  drying. 
An  important  purpose  of  this  booklet  is  to 
arouse  similar  interest  in  the  storage  of 
vegetables. 

WHAT  AND  HOW  TO  STORE 

There  are  many  vegetables  which  can 
be  stored  to  good  advantage.  Included  in 
the  list  are  Potatoes,  Beets,  Carrots,  Parsnips, 
Onions,  Sweet  Potatoes,  Celery,  Salsify, 
Cabbage,  Cauliflower,  Brussels  Sprouts,  Win- 
ter Squash,  Turnips,  Beans  and  Lima  Beans. 
Good  results  in  storage  depend  upon: 

1 — Ventilation. 

2 — Regulation  of  temperature. 

3 — Sufficient  moisture. 

4 — Quality  of  vegetables  stored. 


For  some  vegetables  satisfactory  storage 
places  are  afforded  by  the  pantry  shelf  or 
attic.  For  others  the  cellar  is  the  right 
place.  For  others  outdoor  storage  is  pref- 
erable. This  may  take  the  form  of  pits  or 
banks,  or  it  may  be  done  in  hillside  caves 
or  cellars. 

COMMUNITY  STORAGE 

Especially  good  results  may  be  obtained 
if  several  neighboring  families  will  form 
community  clubs  to  provide  storage  facili- 
ties. In  this  way  very  complete  provision 
may  be  made  for  handling  winter  supplies 
at  slight  trouble  and  expense  to  the  indi- 
vidual household. 

Community  or  co-operative  storage  may 
be  effected  in  various  ways.  Several  fami- 
lies may  join  together  and  construct  out- 
door cellars  or  they  may  join  in  the  use  of 
an  available  building  conveniently  located 
in  which  vegetables  may  be  stored  in  large 
quantities. 

CELLAR  STORAGE 


Beets 
Cabbage 
Carrots 
Celery 


Parsnips 
Potatoes 
Salsify 
Turnips 


In  a  house  heated  by  a  cellar  furnace 
vegetables  may  be  stored  to  good  advantage 
in  the  cellar.  Partition  off  a  small  room  as 
far  as  possible  from  the  heating  plant.  Two 
sides  of  this  room  should  be  outside  walls. 
There  should  be  at  least  one  outside  win- 
dow, for  temperature  regulation  and  venti- 
lation. The  suggested  arrangement  in  Figure 
1  shows  ventilation  afforded  by  a  stove- 


STORE  YOUR  SURPLUS  FOR  WINTER 


Fig.  1 — This  suggests  an  arrangement  for  storage  in  a  cool  cellar.  An  earth  floor  is  best,  as  it  gives  off  some  mois- 
ture. If  the  floor  is  of  concrete  it  should  be  covered  with  2  or  3  inches  of  sand  and  this  should  be  sprinkled  with 
water  occasionally.  In  the  drawing  a  pane  in  the  upper  part  of  one  window  is  shown  to  be  missing.  This 
is  to  allow  the  escape  of  heated  air.  In  severely  cold  weather  close  these  openings.  The  stove  pipe  fitted  into 
the  place  for  one  of  the  lower  panes  admits  cold  air.  Instead  of  a  stove  pipe  a  wooden  flue,  made  of  old  boards 
or  parts  of  boxes,  may  be  used.  Bins  and  boxes  should  be  placed  on  slats  to  lift  them  from  the  floor  and  allow 
circulation.  For  this  same  purpose  bins  and  boxes  should  be  at  least  one  or  two  inches  from  the  wall.  Air  holes 
bored  in  sides  and  bottom  of  bins  and  boxes  help  circulation.  Protect  glass  jars  from  light. 


pipe  inserted  through  one  of  the  lower 
panes  of  the  window,  to  admit  cold  air  and 
indicates  the  removal  of  one  of  the  upper 
panes  of  glass  to  allow  the  escape  of  warm 
air.  This  affords  constant  circulation. 

An  earth  floor  is  desirable,  but  this  is  not 
always  possible,  as  most  city  and  many  town 
and  country  houses  have  floors  of  concrete. 
In  a  cellar  with  a  concrete  floor  the  concrete 
should  be  covered  with  two  or  three  inches 
of  sand,  which  should  be  sprinkled  with  water 
from  time  to  time. 

In  this  room  may  be  stored  Beets,  Car- 
rots, Cabbage,  Celery,  Parsnips,  Salsify, 
Turnips  and  Potatoes.  (Special  attention  is 
given  Potatoes  on  page  28.)  Put  them  in 
bins  or  in  boxes,  baskets,  slat  crates  or  bar- 
rels. It  is  best  to  use  movable  containers 
and  small  ones.  Bins  should  not  hold  more 
than  two  or  three  bushels  apiece,  as  the 
larger  bulk  brings  danger  of  heating  and 
consequent  decay.  There  should  be  full 
protection  from  mice. 

The  vegetables  should  be  harvested  when 
the  ground  is  dry,  if  possible,  and  should 
lie  outdoors  a  few  hours  until  any  surface 
moisture  on  them  has  evaporated.  Remove 
the  tops,  leaving  an  inch  or  so,  from  beets, 
turnips,  carrots  and  salsify.  To  leave  an 
inch  or  so  of  top  prevents  bleeding  and  dry- 
ing out.  Sort  vegetables  according  to  size 
and  condition.  Imperfect  or  bruised  ones 
should  be  selected  for  immediate  use  and 
only  sound  vegetables  should  be  stored. 

In  cellar  storage  beets,  turnips  and  carrots 
may  be  buried  in  slightly  damp  sand  to  good 
purpose. 


Cabbages  may  be  stored  in  the  cellar  in 
boxes  or  barrels  of  earth  or  sand,  or  they  may 
be  placed  in  a  cool  cellar  on  the  floor  with 
roots  up. 

Celery,  to  be  stored  in  a  cellar,  should  be 
allowed  to  stay  in  the  garden  until  there  is 
danger  of  severe  freezing.  In  order  to  pro- 
long the  period  of  keeping  it  outdoors  the 
plants  should  be  protected  from  frost  by 
banking  them  with  earth  to  within  two  or 
three  inches  of  the  tops.  On  cold  nights 
protect  the  tops  with  paper,  burlap,  mats, 
straw  or  other  covering.  The  importance  of 
not  harvesting  at  the  first  appearance  of  frost 
arises  from  the  fact  that  this  period  is  likely 
to  be  followed  by  warm  weather,  which  will 
cause  decay  by  creating  too  high  a  tempera- 
ture in  the  place  of  storage.  With  the  arrival 
of  steady  cool  weather,  which  will  freeze  the 
plants,  dig  them,  leaving  some  soil  adhering 
to  the  roots.  For  cellar  storage  place  the 
plants  upright,  covering  the  roots  with  three 
or  four  inches  of  sand  or  light  soil.  (Fig.  2.) 
Earth  may  be  banked  around  the  stalks  but 
this  is  not  necessary.  Water  the  soil  oc- 
casionally, being  sure  to  keep  the  leaves  and 
stalks  dry  to  prevent  decay. 

Celery  may  also  be  stored  in  cellar  boxes, 
following  these  same  directions. 

The  cellar  storage  room  may  also  be  used 
for  the  storage  of  fresh  fruits  and  for  canned 
goods,  preserves  and  dried  vegetables  and 
fruits.  Fig.  1  shows  a  suggested  arrange- 
ment for  shelves  for  canned  and  dried  articles. 
If  the  shelves  are  not  protected  from  light 
by  doors  all  canned  goods  in  glass  should  be 
wrapped  in  brown  paper,  to  prevent  bleaching 


26 


HOME  STORAGE 


of  the  contents  as  a  result  of  exposure  to  the 
light. 

Wide  fluctuations  of  temperature  should 
be  avoided.  The  ideal  temperature  is  40 
degrees  F.  The  root  cellar  should  be  kept 
at  not  less  than  32  degrees  and  not  over 
50  degrees. 

PIT  STORAGE 

Beets  Potatoes 

Carrots  Turnips 

Cabbage  Salsify 

Celery  Parsnips 

For  outdoor  storage  one  of  the  best  forms 
is  a  mound  shaped  pit.  To  prepare  for  this 
remove  two  or  three  inches  of  earth  and 
line  this  shallow  excavation  with  hay,  straw, 
leaves  or  similar  material.  Place  the  vege- 
tables on  this  in  a  conical  pile.  Cover  the 
vegetables  with  several  inches  of  the  material 
used  in  making  the  lining.  Cover  this  with 
3  or  4  inches  of  earth.  As  severe  weather 
approaches  the  outer  covering  should  be 
increased.  An  additional  layer  of  hay  or 
similar  material  may  be  placed  over  the 
layer  of  earth  and  on  top  of  this  another  layer 
of  earth.  In  extremely  cold  climates  the 
total  thickness  of  earth  layers  should  be  as 
much  as  12  inches.  Over  the  outer  layer  of 
earth  pile  manure  or  corn  stalks  for  added 
protection.  To  give  ventilation  have  the 
inner  layer  of  straw  project  through  the  outer 
covering  and  extend  to  the  top  of  the  cone. 
For  protection  from  rain  and  snow  this 
opening  should  be  covered.  A  board  laid 
over  the  top  and  weighted  with  a  stone  is 


Fig.  2 — For  storage  in  cellar  without  heater  celery 
should  be  set  in  two  or  three  inches  of  sand  or  light 
soil  and  the  plants  then  banked  with  soil.  The  soil 
must  not  be  allowed  to  become  dry. 

suitable  for  this  purpose.  An  idea  of  the 
construction  is  given  in  Fig.  5. 

It  is  well  to  make  several  small  pits  rather 
than  one  large  one,  for  the  reason  that  when  a 
pit  has  been  once  opened  the  entire  contents 
should  be  removed.  This  form  of  storage  is 
used  for  potatoes,  beets,  carrot,  turnips, 
parsnips,  cabbage  and  salsify.  It  is  well  to 
store  several  varieties  of  vegetables  in  one 
pit  so  that  the  opening  of  a  single  pit  will 


afford  a  supply  of  all  of  them.  In  following 
this  plan  it  is  desirable  to  separate  the  various 
crops  by  the  use  of  straw  or  leaves. 

When  a  pit  has  been  opened  it  is  impossible 
to  give  adequate  protection  to  vegetables 
therein.  For  this  reason  those  not  required 
for  immediate  use  should  be  removed,  placed 
in  the  basement  storage  room,  or  other  cool 


Fig.  3 — Shallow  bins  or  shelves  with  board  sides,  for 
storing  root  crops  in  cool  cellar.  The  air  of  the  room 
must  not  be  allowed  to  become  too  dry,  as  this  will 
cause  the  vegetables  to  shrivel.  Potatoes  must  be 
protected  from  light. 

place,  and  used  as  needed.  This  emphasizes 
the  importance  of  making  small  pits,  each 
one  holding  not  more  than  two  to  six  weeks' 
supply. 

Instead  of  making  a  dirt  pit,  barrels  may 
be  used  in  which  to  place  vegetables.  (Fig. 
8.)  Make  a  slight  depression  the  length  of 
the  barrel  and  put  in  a  thick  layer  of  straw  or 
leaves.  On  this  place  the  barrel.  Cover  the 
barrel  with  successive  layers  of  straw  or 
leaves,  and  dirt.  As  the  weather  grows  colder 
put  on  more  dirt  until  there  is  from  14  to  18 
inches  of  covering.  For  ease  in  opening 
make  a  door  at  one  end,  against  which  pile 
earth  and  manure  of  sufficient  thickness  to 
prevent  freezing. 

Cabbage 

For  late  varieties  of  cabbage  the  pit  should 
be  long  and  narrow.  The  cabbages  are  placed 
in  rows  with  heads  down  and  covered  with 
dirt.  No  other  covering  is  needed.  The 
removal  of  a  portion  of  this  supply  does  not 
disturb  the  remainder.  (Fig.  6.) 

Cabbages  may  also  be  stored  by  placing 
the  whole  plants  in  a  trench,  roots  down  and 
plants  close  together.  The  roots  should  be 
covered  with  dirt.  A  frame  should  be  built 
around  the  trench  by  driving  stakes  at  the 
corners  and  placing  boards  against  these  to 
form  the  enclosure.  The  construction  of 
such  a  trench  is  shown  in  Fig.  7.  The  boards 
are  banked  with  earth  and  across  the  top  of 
the  trench  boards  or  poles  are  placed,  sup- 
ported by  the  frame.  These  should  be  cov- 
ered with  straw,  hay  or  corn  fodder,  for  pro- 
tection of  the  contents  of  the  trench.  Two 
feet  of  the  straw  or  similar  material  will  be 
required  in  cold  climates. 

Mature  heads  of  cabbage  of  long-keeping 
sorts,  such  as  Danish  Ball  Head,  may  be  cut 


STORE  YOUR  SURPLUS  FOR  WINTER 


27 


from  the  plant  and  stored  one  layer  deep  on 
shelves  in  cool,  frost-proof  cellars. 

Celery 

In  storing  celery  in  a  pit  or  trench,  the 
plants  are  set  side  by  side  as  close  as  they 
may  be  packed  and  wide  boards  set  up 


tially  underground.  A  side-hill  location  is 
desirable  for  ease  in  handling  the  vege- 
tables. To  make  such  a  cellar  dig  an  excava- 
tion and  in  this  erect  a  frame  by  setting 
posts  in  rows  near  the  dirt  walls.  Saw 
these  posts  off  at  uniform  height  and  place 
plates  on  their  tops.  On  these  plates  place 
rafters.  Board  up  completely 
with  the  exception  of  a  place 
for  the  door.  The  whole  should 
be  covered  with  dirt  and  sod, 
and  in  cold  climates  added  pro- 
tection  should  be  given  by  a 
layer  of  straw,  fodder  or  simi- 
lar material.  Ventilate  with  a 
flue.  A  dirt  floor  is  best,  as 
some  moisture  is  desirable.  This 
form  of  storage  is  especially 
good  for  the  joint  use  of  several 
families. 

On  a  more  pretentious  scale 
cellars  of  this  nature  may  be 
made  of  brick,  stone  or  concrete. 
Such  cellars  afford  practically 
perfect  storage  room  for  pota- 
toes, carrots,  cabbages,  parsnips, 
beets,  turnips  and  salsify. 


Fig.  4 — For  squashes,  sweet  potatoes  and  pumpkins  shelves  near  furnace 
afford  good  storage. 


along  the  outside  edges  of  the  pit.  Dirt  is 
banked  up  against  these  boards  and  the  top 
covered  with  corn  fodder  or  similar  covering. 
If  celery  is  kept  in  the  row  where  grown  the 
earth  should  be  banked  around  the  plants 
with  the  approach  of  cold  weather.  For 
freezing  weather  bring  the  dirt  to  the  tops  of 
the  plants  and  cover  the  ridge  with  coarse 
manure,  straw  or  fodder,  using  stakes  or 
boards  to  hold  the  covering  in  place.  Only 
late  maturing  and  late  planted  celery  can  be 
safely  stored.  (Fig.  9.) 

A  hotbed,  instructions  for  the  making  of 
which  are  given  on  page  7  (Fig.  2),  in  Part  I 
of  this  booklet,  makes  an  excellent  place  for 
outdoor  storage  for  celery.  The  surplus 
earth  and  manure  should  be  removed  and  a 
board  covering  should  be  substituted  for  the 
sash  and  glass.  Store  the  celery  in  the  same 
manner  as  in  pit  storage.  For  protection  from 
cold  use  any  covering  that  will  prevent  freezing. 

Celery  should  not  be  stored  with  turnips  or 
cabbage.  It  will  absorb  odors  from  these 
vegetables  and  its  flavor  will  be  impaired. 

OUTDOOR  CELLAR 

Beets  Potatoes 

Carrots  Turnips 

Parsnips  Salsify 
Cabbage 

An  outdoor  cellar  makes  a  good  storage 
place.  In  cold  climates  this  should  be  par- 


VARIOUS  METHODS 

Permanent  cold  frames,  with 
deep  pits,  may  also  be  used  to  advantage  in 
storing  vegetables  if  the  drainage  is  made 
thorough.  After  the  frames  are  filled  the  sash 
should  be  covered  with  boards  and  the  outside 
banked  with  soil  or  manure.  As  the  weather 
becomes  severe  a  covering  of  straw  or  mats 
is  necessary.  This  covering  should  be  heavy 
enough  to  prevent  freezing. 

Cauliflower   and    Brussels   Sprouts   which 
have   not   matured   may   be  taken   up  and 


Fig.  5 — Irish  potatoes  in  an  outdoor  mound.  This 
mound  must  be  in  a  well-drained  location.  After  re- 
moving 2  or  3  inches  of  earth,  pile  the  potatoes  on  a 
2  or  3-inch  layer  of  dry  straw,  leaves  or  hay.  Cover  the 
vegetables  with  2  or  3  inches  of  straw,  leaves  or  hay, 
and  cover  this  with  3  or  4  inches  of  earth.  Increase 
the  thickness  of  the  earth  layer  as  severe  weather 
approaches,  making  it  as  much  as  12  inches  in  extremely 
cold  climates.  Manure  or  corn  stalks  should  be  piled 
over  the  mound.  The  straw,  coming  to  the  top,  will 
afford  ventilation.  The  opening  should  be  covered 
for  protection  from  rain. 

planted  in  shallow  boxes  of  soil  in  a  light 
place  in  the  cellar.  If  kept  well  watered 
they  will  mature  for  winter  use. 


28 


HOME  STORAGE 


Dry  beans  may  be  stored  in  cloth  bags 
in  a  pantry  or  in  any  cool,  dry  and  well 
ventilated  room.  The  bags  should  be  hung 
away  from  the  floor  to  prevent  damage  by 
rats  and  mice. 

Onions  require  a  cool,  dry  place.  They 
should  be  cured  by  being  exposed  to  the 
air  for  a  few  days  in  the  shade.  The  tops 
should  be  removed  before  storing.  Keep 
them  in  baskets,  trays  or  other  holders 
which  let  the  air  circulate.  Onions  are  not 
damaged  by  temperatures  slightly  below 
freezing,  and  for  storing  them  the  attic  is 
better  than  the  cellar.  If  stored  in  the  cellar 
they  should  be  suspended  from  the  ceiling. 

Squashes  are  susceptible  to  cold  and 
moisture,  and  for  that  reason  should  be 
stored  in  a  dry  place  where  the  tempera- 
ture will  be  between  50  and  60  degrees  F. 
Squashes  may  be  kept  by  placing  them  in  a 
single  layer  on  a  dry  floor  and  covering 
with  rugs  or  carpets,  but  care  must  be 
taken  that  the  stems  are  not  broken  off  and 
that  they  do  not  become  bruised  before 
storing.  Whenever  it  is  found  that  any  of 
the  squashes  or  pumpkins  are  showing  signs 
of  decay,  the  sound  portions  should  be 
canned. 

Tomatoes  may  be  saved  by  pulling  up  the 
entire  plant  before  freezing  weather.  The 
vines  should  be  suspended  by  the  roots  in  a 
cool  cellar.  The  tomatoes  will  gradually 
ripen.  If  these  tomatoes,  when  cooked,  are 
found  to  be  acid,  the  acidity  can  be  over- 
come by  using  baking  soda. 

Parsley  may  be  saved  by  transplanting 
into  flower  pots  late  in  the  fall.  These 
should  be  kept  in  windows  where  they  will 
receive  sunshine. 

Parsnips  and  salsify  are  not  injured  by 
remaining  in  the  ground  all  winter.  Enough 
for  immediate  needs  may  be  dug  in  the 
fall  and  the  others  harvested  as  required. 


Fig.  6 — Cabbage  stored,  roots  up,  in  a  bank  of  earth. 
The  place  must  be  well  drained.  The  cabbages  are 
covered  with  earth,  but  this  need  not  be  as  thick  as  for 
gome  vegetables,  as  slight  freezing  does  no  harm. 

POTATOES 

As  one  of  the  staple  vegetables,  potatoes 
are  entitled  to  special  consideration  for 
winter  storage.  If  you  have  raised  a  sur- 
plus crop  in  your  own  garden  save  as  many 
as  possible  for  your  winter's  supply.  If 
you  have  none  of  your  own  raising  it  is  well 
to  buy  them  early  in  the  fall,  at  the  time 


of  greatest  supply  and  lowest  prices,  and 
store  them  for  the  winter,  making  yourself 
independent  of  the  market  during  the  time 
of  highest  prices. 

Potatoes  may  be  stored  in  cellars,  pits 
and  outdoor  cellars,  as  already  described. 
Before  they  are  stored  they  should  be  al- 
lowed to  dry.  This  is  done  by  digging 


Fig.  7 — This  shows  cabbage,  pulled  with  roots,  stored 
in  a  shallow  trench,  with  roots  down.  The  roots  are 
covered  with  earth.  The  stakes,  projecting  2  feet 
above  the  surface  of  the  earth,  serve  as  supports  for 
boards  or  "poles  which  make  an  enclosure.  This  frame 
should  be  banked  with  dirt  (b).  Across  the  top  place 
poles  or  plank  and  cover  with  straw,  hay  or  corn 
fodder  (a).  Make  the  trench  as  long  as  necessary  and 
any  width  up  to  8  feet. 


them  on  bright  days,  if  possible,  and  allow- 
ing them  to  lie  alongside  the  rows  for  a  few 
hours.  Before  storing  sort  them  carefully 
as  to  size  and  soundness.  The  smaller  pota- 
toes and  those  which  show  signs  of  threatened 
decay  should  not  be  stored,  but  should  be 
used  early. 

The  success  of  potato  storage  depends  on 
the  exclusion  of  light,  proper  ventilation, 
the  proper  amount  of  moisture,  the  size  of 
the  pile  or  container  and  the  type  of  the 
tubers  stored. 

In  storing  potatoes  it  should  be  remem- 
bered that  the  purpose  is  to  protect  them 
from  great  changes  of  temperature  and 
from  light.  Even  a  small  amount  of  light 
changes  the  food  value  of  potatoes.  There 
should  be  enough  moisture  to  keep  -the  pota- 
toes from  wilting,  but  not  enough  to  cause 
moisture  to  gather  on  the  surface. 

If  potatoes  are  stored  in  a  place  where 
there  is  moisture  in  the  air,  provision  should 
be  made  to  permit  free  circulation  of  air 
through  the  containers.  Barrels,  boxes  and 
bins  may  be  ventilated  by  boring  holes  in 
sides  and  bottoms.  Barrels,  boxes  and  crates 
should  be  set  on  slats  to  hold  them  off  the 
floor  and  allow  the  air  to  circulate  underneath. 
If  the  storage  place  is  light  a  blanket,  several 
thicknesses  of  paper,  or  old  sacks  should  be 
placed  on  top  of  the  containers. 

If  the  air  of  the  storage  place  is  dry  it 
should  not  be  allowed  to  circulate  freely 
through  the  containers,  as  dry  air  will 
cause  withering  of  the  potatoes.  In  such 
storage  places  the  potatoes  should  be  put 


STORE  YOUR  SURPLUS  FOR  WINTER 


29 


in  containers  made  airtight  by  lining  bot- 
tom and  sides  with  several  thicknesses  of 
newspaper  and  covering  the  top  snugly  in 
the  same  manner. 

The  temperature  of  a  cellar  storage  room 
for  potatoes  should  be  carefully  controlled 


Fig.  8 — A  barrel  can  be  made  into  a  good  storage  pit  for 
cabbage,  turnips,  potatoes  etc.  Barrel  is  placed  on  its 
side  and  covered  with  straw  and  dirt. 

to  prevent  wide  fluctuations.  A  constant 
temperature  around  40  degrees  F.  is  desir- 
able. It  should  not  be  allowed  to  go  below 
32  degrees  or  above  50  degrees. 

Potatoes  should  not  be  washed  before 
storage.  If  they  begin  sprouting  in  the 
spring  all  the  shoots  should  be  rubbed  off. 
The  bins  should  be  examined  occasionally 
and  any  rotting  potatoes  removed  to  pre- 
vent the  spread  of  infection. 

Bins 

Do  not  have  one  large  bin  for  potatoes, 
as  those  in  the  center  will  be  subjected  to 
too  high  temperature,  which  will  cause  all 
of  them  to  go  through  a  sweating  process. 
Too  large  a  bin  makes  good  ventilation  im- 
possible. Open  bins,  not  more  than  a  foot 
deep,  arranged  as  a  shelf,  as  shown  in  Fig. 
3,  are  excellent  for  cellar  storage.  Another 
good  arrangement  of  shelf  storage  for  certain 
crops  is  shown  in  Fig.  4. 

Pits 

A  small  pit  provided  with  ventilation,  as 
shown  in  Fig.  5,  is  the  most  satisfactory. 
It  is  better  to  have  several  small  pits  than 
one  large  one,  as  the  entire  contents  must  be 
removed  when  a  pit  is  opened.  Place  not 
more  than  two  to  six  weeks'  supply  in  a 
single  pit. 

SWEET  POTATOES 

In  storing  sweet  potatoes  the  important 
points  to  be  kept  in  mind  are  that  the  pota- 
toes must  be  well  matured  before  they 
are  dug;  they  must  be  handled  with  ex- 
treme care;  they  must  be  allowed  to  dry  or 
cure  thoroughly  before  storage,  and  they 
must  be  kept  at  an  even  temperature.  A 
test  for  maturity  is  to  cut  or  break  a  sweet 
potato  and  expose  it  to  the  air  for  a  few 
minutes.  If  the  surface  of  the  cut  or  break 


dries  the  potato  may  be  considered  mature, 
but  if  moisture  remains  on  the  surface  it  is 
not  properly  ripe.  In  sections  where  frosts 
come  early  digging  should  take  place  about 
the  time  the  first  frost  is  expected,  without 
regard  to  maturity.  Care  in  handling  is  nec- 
essary to  prevent  bruising  and  subsequent 
decay.  Curing  is  done  by  keeping  them  at 
an  even  temperature  of  80  to  85  degrees  F. 
for  a  week  or  ten  days  after  harvesting,  to 
dry  off  the  moisture.  The  room  in  which 
this  is  done  must  be  ventilated  in  order  that 
the  moisture-laden  air  may  escape. 

For  storing  sweet  potatoes  on  a  large 
scale  a  specially  constructed  house  is  de- 
sirable. For  home  storage  the  roots  may 
be  kept  near  the  furnace  in  the  cellar  or 
near  the  furnace  chimney  in  a  vacant  up- 
stairs room  or  in  the  attic.  The  room 
should  be  kept  fairly  warm.  After  curing 
the  temperature  should  be  maintained 
around  55  degrees  F. 

Care  should  be  taken  not  to  store  sweet 
potatoes  which  are  infested  with  the  sweet 
potato  weevil  or  root-weevil,  one  of  the 
most  serious  pests  of  the  Gulf  region.  This 
pest  practically  confines  itself  to  destruc- 
tion of  the  tubers  after  harvesting.  When 
the  tubers  are  found  infested  they  should 
be  fumigated  with  carbon  disulphid,  to  be 
procured  at  a  drug  store.  Place  the  tubers 
in  a  box  or  other  container  which  can  be 
tightly  closed.  The  carbon  disulphid  is  a 
liquid  which  gives  off  fumes  heavier  than 
air,  and  one  ounce  per  bushel  should  be 
placed  in  an  open  dish  on  top  of  the  roots 
and  the  container  closed.  Do  not  allow 
open  lights  or  fire  in  the  presence  of  this 
gas  as  it  is  highly  explosive.  All  badly 
affected  roots  should  be  burned. 


Fig.  9 — This  shows  celery  set  into  an  outdoor  pit  or 
trench  for  storage.  Boards  should  be  placed  along  the 
edges  of  the  pit  or  trench  and  dirt  banked  against  these 
boards.  The  tops  of  the  celery  should  be  covered  with 
corn  fodder,  straw  or  similar  covering.  The  celery 
may  be  removed  easily  at  any  time. 

APPLES 

Apple  storage  is  simple  and  is  desirable 
not  only  for  those  who  grow  their  own 
apples  but  also  for  those  who  depend  on 
the  market  for  their  supply.  The  one  es- 
sential is  that  the  fruit  be  kept  in  a  cool, 


30 


HOME  STORAGE— SEED  SAVING 


dry  place,  and  so  stored  as  to  be  in  no  danger 
of  absorbing  odors  from  vegetables  stored 
nearby. 

Families  raising  no  apples,  but  having  a 
good  storage  place,  meeting  the  require- 
ments as  to  temperature,  will  find  it  advan- 
tageous to  buy  a  winter's  supply  in  the 
fall,  when  prices  are  low.  The  cost  of  pur- 
chases thus  made  will  be  considerably  less 
than  if  apples  are  bought  as  needed  during 
the  winter. 

To  store,  sort  apples  carefully,  removing 
and  using  at  once  all  fruit  which  is  bruised 
or  shows  signs  of  decay.  The  best  results 
are  secured  by  wrapping  each  apple  in  half 
a  sheet  of  newspaper  and  storing  in  barrels, 
boxes,  crates  or  bins.  The  wrapping  pre- 
vents the  apples  from  touching  each  other 
and  thus  prevents  the  spread  of  decay  which 
may  start.  It  also  protects  the  apples  from 
odors  if  vegetables  are  stored  nearby.  Apples 
absorb  odors  freely  from  potatoes,  onions, 
turnips  and  other  vegetables  and  should  never 
be  stored,  unwrapped,  in  the  same  room  with 
vegetables  of  any  kind.  In  addition  to  wrap- 


ping the  individual  apples  it  is  desirable  to 
line  the  barrel  or  other  container  with  a  half 
inch  thickness  of  newspapers,  on  the  bottom 
and  sides,  and  then  cover  the  top  with  news- 
papers and  either  nail  a  cover  on  or  tie  the 
papers  securely  with  strings.  This  will  keep 
odors  out.  The  lining  and  covering  give 
full  protection  and  make  it  possible  to  store 
apples  in  the  general  cellar  storage  room. 

Remember  that  the  cellar  or  other  place 
in  which  they  are  stored  must  be  cool.  A 
temperature  of  32  degrees  F.  is  ideal,  and 
the  temperature  should  not  be  allowed  to  go 
above  40  degrees  if  it  can  be  held  this  low. 

Apples  may  be  stored  unwrapped  in  bar- 
rels, boxes,  crates  or  bins  if  proper  atten- 
tion is  paid  to  sorting,  to  providing  a  cool 
place  for  storage  and  to  occasional  sort- 
ing during  the  winter,  for  the  removal  of 
possible  decayed  fruit.  If  any  of  the  fruit 
in  any  container  is  found  to  have  begun 
to  decay  all  the  apples  in  all  the  containers 
should  be  sorted  at  once  and  decaying  fruit 
removed.  Apples  stored  unwrapped  must 
not  be  kept  in  the  room  with  vegetables. 


SAVE  NEXT  YEAR'S  SEED  FROM  THIS  YEAR'S  GARDEN 


Owners  of  gardens  will  find  that  the  saving 
of  seed  from  this  year's  gardens  will  be  of 
great  help  for  next  year's  planting.  While 
it  is  more  satisfactory,  ordinarily,  to  purchase 
seed  from  reliable  dealers 
the  increased  planting  of 
home  gardens,  the  poor 
crop  of  seed,  the  decrease 
of  foreign  importation, 
the  exporting  of  certain 
seed  to  Europe  and  the 
use  of  certain  kinds  for 
food  have  caused  a  short- 
age and,  as  an  emergency 
measure,  each  gardener 
should  save  as  much  seed 
as  possible. 

Saving  of  seed  is  easily 
done,  though  it  requires 
care  and  attention.  In 
saving  seed  select  them 
from  plants  of  a  single 
variety  grown  by  itself 
if  possible,  rather  than 
from  plants  where  more 
than  one  variety  have 

been  planted.  Where  there  are  two  or 
more  varieties  of  the  same  vegetable 
growing  side  by  side,  cross  fertilization 
takes  place  and  standard  seed  cannot  be 
obtained.  It  is  well  to  learn  all  the  features 
which  make  up  the  most  desirable  type  of 
variety  of  vegetable  from  which  seed  is  to 
be  saved.  Seed  saved  where  it  is  grown  has 


Fig.  10 — In  selecting 
corn  to  be  saved  for 
seed,  choose  the  most 
perfect  ears. 


two  advantages.  For  one  thing  more  careful 
selection  can  be  given  than  is  possible  for  all 
seed  placed  on  the  market.  Another  advan- 
tage is  that  plants  from  this  seed  will  succeed 
best  under  local  conditions. 

Select  seed  plants  which  are  free  from 
disease,  which  show  a  vigorous  growth,  a 
good  yield  and  quality,  and  mature  early. 
Mark  selected  plants  with  string.  Plants 
selected  for  seed  should  be  given  especially 
careful  cultivation  and 
every  effort  should  be 
made  to  promote  their 
full  development.  When 
seed  is  ripe  harvest  with 
care. 

Seed  properly  stored, 
with  the  exception  of 
parsnip  and  onion, 
should  retain  vitality 
from  2  to  5  years.  Thus 
enough  seed  may  be 
saved  from  a  good  crop 
to  tide  over  the  poor 
years. 


SEED  MATURING  IN 
ONE  YEAR 

Some  of  the  seed  de- 

t_.       t  -i 

sirable     for    saving    be- 

cause    they    mature    in 
one  year  are: 

BEANS  —  Select  the  best  plants  and  let  the 
pods  mature.     Pull  up  plants  preferably  in 


Fig.  11 
Of  ha 


A  good  way 
nging  seed  corn 
to  dry. 


SAVE  THIS  YEAR'S  SEED  FOR  NEXT  YEAR'S  GARDEN        31 


the  early  morning,  to  prevent  shattering. 
Place  plants  in  a  dry,  well  aired  place  until 
seed  are  hard.  Shell  and  spread  in  a  layer 
until  dry. 

SWEET  CORN — Select  the  ears  just  at 
maturity  and  while  on  plants,  as  plant  must 
be  considered  as  well  as  the  ear.  The  plant 
should  be  free  from  disease  and  preferably 
have  two  or  more  good  ears  to  the  stalk.  The 
distance  between  joints  should  be  short  and 
the  ears  set  on  short,  strong  shanks.  Ears 
should  be  nearly  cylindrical  and  should  taper 
but  slightly  from  butts 
to  tips.  They  should 
be  well  filled  out,  with 
husks  tightly  folded 
over  ears.  Pick  ears 
from  plants  maturing 
at  nearly  the  same  time, 
uniform  in  size,  strong 
and  well  rooted.  Me- 
dium sized  ears  are 
best.  When  fully  ma- 
ture strip  down  husks 
and  string  up  10-15 
ears  in  a  dry  shady 
place  so  as  to  dry  out 
ears  quickly. 

CUCUMBERS  AND 
SUMMER  SQUASH — 
Select  desirable  fruits 
when  in  the  usable 
stage.  Allow  them  to 
remain  on  vines  until 
ripe,  as  indicated  by 
change  of  color  or 
hardening  of  surface. 
Remove  the  seed  from 
the  ripe  fruit  and  wash 
free  of  pulp.  Spread 
in  a  thin  layer  in  the 
sunshine  to  dry,  stirring 
frequently.  A  quart 
or  less  should  dry  satisfactorily  in  a  day. 

EGGPLANT — When  fruit  is  opened  for 
food,  select  the  best  formed  seed,  wash  and 
dry. 

LETTUCE — Plants  for  seed  should  be 
started  early  enough  so  that  seed  setting 
and  ripening  does  not  occur  during  the 
hot  weather.  With  heading  varieties  it 
may  be  necessary  to  cut  across  the  tops 
of  the  heads  to  allow  the  seed  stalks  to 
push  through.  When  seed  heads  turn  white 
and  open,  cut  or  pull  the  plants,  put  heads 
in  paper  bags  and  hang  in  a  dry  place  until 
seed  are  ripened  and  drop  out  of  Leads,  or 
lay  the  plants  on  a  table  in  a  dry  airy  place. 

POTATOES — Select  productive  seed  hills,  as 
nearly  free  from  disease  as  possible.  Potatoes 
should  be  true  as  to  variety,  which  means 
that  a  late  variety  should  not  be  substituted 


Fig.  12  —  To  remove 
kernels  when  prepar- 
ing to  plant  or  to  test 
seed,  insert  knife  be- 
tween rows  and  pry 
sideways. 


Fig.  13  —  Hubbard  squash.  A 
good  type  winter  squash  for 
seed. 


for  early  variety  if  the  crop  is  to  be  harvested 
early.  Early  varieties  cannot  be  substituted 
for  late  varieties  as  they  are  not  as  productive. 
Seed  potatoes  should  be  kept  dormant  in  a 
dark,  cool  place  until  planting  time.  The 
production  of 
long  sprouts,  or 
wilting,  will  re- 
duce the  vigor. 
Rub  off  the  long 
sprouts  before 
the  potatoes  are 
planted. 

RADISHES — 
Select  the  finest 
roots  and  cut  off 
all  but  a  few 
central  leaves. 
Put  the  roots  in 
a  moist,  airy 
place  for  a  short 

time  and  then  plant  them  with  the  crown 
an  inch  below  the  surface.  When  seed 
ripen,  cut  plants  and  lay  on  paper  exposed 
in  the  sun.  When  the  outside  covering  is 
dry,  then  rub  out  seed,  dry  and  store. 

TOMATOES — Gather  fruit  from  selected 
plants  when  a  little 
over  ripe,  but  not  de- 
cayed. The  seed  may 
be  freed  by  one  of 
two  methods.  One  of 
these  is  to  crush  the 
fruit,  and  force  through 
a  sieve,  and  then  put 
the  seed  in  a  coarse 
cloth  and  press  out 
pulp  -  under  water. 
Another  method  is  to 
crush  fruit,  put  in  a 
container  and  allow  to 
ferment  for  two  or 
three  days,  stirring 
once  in  a  while.  The 
seed  settle  and  the  pulp 
which  rises  may  be 
poured  off.  Wash  the 
seed  in  clear  water 
an  dry. 

Winter  Squash,  Pumpkin,  Muskmelon, 
Watermelon 

When  fruit  is  opened  for  food,  select  the 
best  formed  seed,  wash  and  dry. 

SEED  MATURING  IN  TWO  YEARS 

Such  vegetables  as  beets,  carrots,  parsnip, 
salsify,  cabbage,  etc.,  which  require  one  season 
in  which  to  grow  will  produce  seed  in  the 
second  year.  Seeds  of  beets,  carrots,  cauli- 
flower, turnips  and  late  radishes  are  not  often 
grown  satisfactorily  in  the  home  garden. 


Fig.  14— Seeding 
plants  of  onion  in  blos- 
som. They  should  be 
staked. 


32 


SEED  SAVING 


They  must  be  carefully  stored  during  the 
winter.  Root  crops  of  late  planting  are  most 
satisfactory  for  seed.  Select  those  of  the  best 
shape,  color  and  size.  Cut  off  all  but  an  inch 
or  two  of  the  leaf  stems  and  store  in  a  frost 
proof  pit  or  cellar.  If  a  cellar  is  used  protect 
the  roots  from  withering  by  putting  them  in 
sand,  fine  soil  or  sifted  coal  ashes.  They 
should  be  kept  very  slightly  moist.  Do  not 
store  them  in  a  heated  cellar. 

CABBAGE — In  the  fall  select  the  best 
heads,  pull  up  entire  plants  and  store  them  in 
a  trench.  Next  spring  set  out  two  or  more 
plants  as  one  plant  alone  rarely  produces 
seed.  It  may  be  necessary  to  cut  the  head 
across  the  top  to  allow  the  seed  stalk  to 
develop.  When  the  seed  pods  turn  yellow 
cut  off  the  stalk  and  lay  it  on  paper  in  a  cool 
shady  place  to  dry;  early  morning  is  the  best 
time  to  gather.  Rub  out  the  seed  when  the 
pod  is  dry.  Do  not  grow  kale,  collards, 
cabbage  or  kohlrabi — any  two  of  them — in 
the  same  garden,  as  they  will  cross-fertilize. 

ONIONS — Seed  bearing  bulbs  should  be  well 
rooted.  In  the  fall  plant  them  3  inches  deep. 
As  cold  weather  approaches  cover  with  earth 
to  protect  them  from  freezing.  In  the  spring 
remove  the  ridges.  The  seed  stalks  should 
be  supported  with  stakes.  When  most  of  the 
seed  is  ripe  cut  out  the  seed  stalks,  dry  in  the 
sunshine  and  rub  out  the  seed. 


PARSNIPS — These  may  be  left  in  the  ground 
all  winter.  In  the  spring  plant  selected  roots 
3  to  5  feet  apart  in  row.  When  seed  are  ripe 
cut  seed  stalk  and  dry. 

STORAGE  OF  SEED 

Put  heavy  seed,  such  as  beans  and  peas,  in 
cloth  bags;  smaller  seed  in  paper  bags  or 
envelopes.  Label  each  bag  carefully,  inside 
and  out,  as  to  contents.  To  protect  seed 
from  mice  put  the  bags  in  perforated  tin 
boxes.  A  bread  box  makes  an  ideal  storage 
place  for  seed.  An  upstairs  room  or  attic 
room,  provided  it  is  not  warm,  is  a  very 
good  place  in  which  to  store  seed.  The  room 
must  be  dry  and  well  ventilated  to  prevent 
molding. 

Stored  seed  should  be  occasionally  ex- 
amined for  insects.  If  insects  or  weevils  are 
present  fumigate  with  carbon  bisulphid,  a 
liquid  which  vaporizes,  producing  a  gas 
heavier  than  air.  To  fumigate,  place  the 
seed  in  an  air-tight  receptacle  and  pour  the 
carbon  bisulphid  over  the  seed.  Open  to  air 
in  from  24  to  36  hours.  Use  an  ounce  of 
carbon  bisulphid  to  a  bushel  of  seed.  Car- 
bon bisulphid  is  very  inflammable  and  fire 
or  flame  must  not  be  taken  near  the  fumi- 
gating receptacle.  Disregard  of  this  precau- 
tion will  result  in  an  explosion. 


This  manual  was  prepared  by  the  Commission's  experts  and  is  based  on  their 
own  research  and  experience,  supplemented  by  information  procured  from  the 
United  States  Department  of  Agriculture,  Agricultural  Colleges,  Experiment 
Stations,  and  other  sources. 

The  National  War  Garden  Commission,  wishing  to  do  all  within  its  power  to 
aid  the  War  Industries  Board  in  the  very  necessary  economy  in  the  use  of  paper, 
has  limited  the  edition  of  this  book  and  asks  those  who  receive  it  in  quantity  to 
make  the  most  careful  distribution  so  that  the  book  may  reach  the  hands  of 
none  but  those  who  will  use  it.  IF  THE  INDIVIDUAL  RECIPIENT  CAN  NOT 
USE  THIS  BOOK  IT  IS  URGED  THAT  IT  BE  HANDED  TO  SOME  ONE  WHO 
WILL  USE  IT. 


TABLE  OF  CONTENTS 


Page 

Cold  frame  and  Hotbed 7 

Community  gardening 1 

Community  storage 24 

Cultivation 11 

DISEASES  AND  INSECTS 16 

FERTILIZERS— 

Commercial 5 

Compost 5 

Green  manure 6 

INDOOR  PLANTING 9 

PLANTING— 

Continuous  crops 11 

Fall  crops 10 

Succession  of  crops 10 

Table  for  planting 23 

Time  of  planting 10 

POTATOES— 

Growing 12 

Diseases,  and  insects 21 

Storage 28 


Page 
POTATOES,  SWEET— 

Growing 13 

Storage 29 

SEED  — 

Quantity  to  buy 
Saving  for  next  year 
Testing  before  planting 


9 

..  30 

8 

SPRAYING 16 

SOIL 5,7 

STORAGE— 

Apples 29 

Cellar 24 

Outdoor  cellar 27 

Pit t 26 

Seed 32 

Various  methods 27 

TOOLS...  7 


UNITED  STATES  FOOD  ADMINISTRATION 

Mobile,  Alabama. 
September  6th,  1918. 
MR.  P.  S.  RIDSDALE,  Secretary, 

National  War  Garden  Commission, 
WASHINGTON,  D.  C. 

Dear  Mr.  Ridsdale: 

I  desire  to  tender  my  sincere  thanks  for  the  books  which  you  have  furnished 
for  distribution  and  use  among  the  war  gardeners  of  Mobile,  and  as  encourage- 
ment and  assistance  to  others  to  take  up  this  splendid  work  conducive  not  only 
to  increased  supply  of  food  products,  but  to  the  health  and  happiness  of  those 
who  wisely  give  Mother  Earth  the  attention  which  just  at  this  time  she  all  the 
more  richly  deserves. 

It  is  needless  for  me  to  assure  you  that  the  books  have  been  extremely 
helpful.  I  consider  them  the  most  complete  and  serviceable  ever  produced; 
and  excepting  only  the  family  Bible,  the  foundation  of  all  ethics  and  morality  ES 
well  as  the  common  law,  these  books  are  of  more  vital  importance  to  every  house- 
holder, in  fact,  good  citizens  throughout  the  land,  than  most  printed  matter 
obtainable. 

Your  books  on  canning  and  drying  are  likewise  of  inestimable  value,  and 
your  splendid  co-operation  in  the  common  cause  of  increasing  and  conserving 
the  food  supply  in.  our  present  crisis  meets  with  the  heartiest  appreciation. 

Very  sincerely, 
(Signed)'  HENRY  A.  FORCHHEIMER, 

Federal  Food  Administration  Board. 


UNITED  STATES  FOOD  ADMINISTRATION 

Davenport,  Iowa. 
September  5,  1918. 
MR.  P.  S.  RIDSDALE,  Secretary, 

National  War  Garden  Commission, 
WASHINGTON,  D.  C. 

My  dear  Mr.  Ridsdale: 

We  have  found  your  publications  of  great  value  in  our  work  in  this  State 
and  it  gives  me  pleasure  to  thank  you  for  your  prompt  and  cordial  compliance 
with  all  of  our  requests. 

Your  book  on  War  Vegetable  Gardening  and  the  one  devoted  to  Canning  and 
Drying  are  filled  with  information  of  great  value  to  the  gardener  and  housewife. 

It  has  been  a  source  of  great  satisfaction  to  us  to  be  able  to  distribute  your 
books  in  every  County  in  Iowa  and  we  have  used  care  to  place  them  in  the  hands 
of  people  who  need  them  and  who  are  constantly  calling  for  just  the  information 
contained  in  them. 

We  feel  that  your  co-operation  has  been  of  great  importance. 

Faithfully  yours, 

(Signed)  M.  L.  PARKER, 

State  Merchant  Representative, 

Iowa  Food  Administration. 


After  J.  N.  Darling,  in  New  York  Tribune. 


NATIONAL    WAR    GARDEN    COMMISSION 

A  Patriotic  Organization  Affiliated  with  the  Conservation  Department 
of  the  American  Forestry  Association 

WASHINGTON,   D.  C. 


CHARLES  LATHROP  PACK,  President. 


PERCIVAL  S.  RIDSDALE,  Secretary. 

LUTHER  BURBANK,  Calif. 

DR.  CHARLES  W.  ELIOT,  Mass. 

DR.  IRVING  FISHER,  Conn. 

FRED  H.  GOFF,  Ohio 

JOHN  HAYS  HAMMOND,  Mass. 

FAIRFAX  HARRISON,  Va. 

HON.  MYRON  T.  HERRICK,  Ohio. 


NORMAN  C.  McLouo,  Associate  Secretary. 

DR.  JOHN  GRIER  HIBBEN,  N.  J. 

EMERSON  McMiLLiN,  N.  Y. 

CHARLES  LATHROP  PACK,  N.  J. 

A.  W.  SHAW,  111. 

MRS.  JOHN  DICKINSON  SHERMAN,  111. 

CAPT.  J.  B.  WHITE,  Mo. 

HON.  JAMES  WILSON,  Iowa. 


P.  P.  CLAXTON,  U.  S.  Commissioner  of  Education. 


Victory  Edition  1919 


HOME 

CANNING  &  DRYING 


of  Vegetables    &  Fruits 


Published  try 

National  War  Garden  Commission 

Washington,  DC. 


Copyright  1919  by  NATIONAL  WAR  GARDEN  COMMISSION 


THE  KAISER  IS  CANNED CAN  FOOD 


WAR  DEPARTMENT 

WASHINGTON 

June  7,  1918. 

NATIONAL  WAR  GARDEN  COMMISSION, 
WASHINGTON,  D.  C. 

Dear  Sirs: 

The  War  Department  finds  much  satisfaction  in  the  creation  of  War  Gardens 
at  various  army  camps  by  the  Conservation  and  Reclamation  Division  of  the 
Quartermaster  General's  office.  Food  production  at  these  camps  has  been  the 
subject  of  some  concern  with  the  department.  The  large  areas  of  tillable  land 
within  many  of  the  military  reservations  have  been  regarded  as  offering  potential 
food  production  on  a  large  scale,  and  I  feel  that  the  army  is  to  be  congratulated- 
that  the  utilization  of  this  space  has  now  taken  concrete  form. 

Camp  War  Gardens  will  serve  more  than  one  useful  purpose.  The  pro- 
duction of  food  at  the  mess  door  is  of  great  importance  in  that  it  not  only  lessens 
the  army's  demand  on  the  usual  sources  of  supply  but  eliminates  transportation 
as  well. 

To  the  National  War  Garden  Commission  I  extend  the  thanks  of  the  Depart- 
ment for  its  quick  response  to  the  appeal  of  the  Quartermaster  General's  office 
for  co-operation.  Not  confining  itself  to  mere  compliance  with  the  letter  of  the 
request,  the  Commission  entered  fully  into  its  spirit.  At  a  time  when  funds 
were  not  available  through  Government  channels  the  Commission  voluntarily 
provided  seed,  fertilizers  and  equipment  which  made  possible  the  establishment 
of  a  War  Garden  of  300  acres  or  more  at  Camp  Dix.  For  this  generous  contri- 
bution and  for  swift  action  to  overcome  the  handicap  of  a  late  start  I  take  pleasure 
in  making  this  acknowledgment  and  in  expressing  the  hope  that  the  Camp  Dix 
War  Garden  of  the  National  War  Garden  Commission  will  prove  an  unqualified 
success. 

Cordially  yours, 

(Signed)  NEWTON  D.  BAKER, 

Secretary  of  War. 


UNITED  STATES  FOOD  ADMINISTRATION 

Baltimore,  Maryland. 
September  14,  1918. 

NATIONAL  WAR  GARDEN  COMMISSION, 
Maryland  Building, 

WASHINGTON,  D.  C. 

Gentlemen: 

We  wish  to  express  to  you  our  appreciation  of  your  helpfulness  in  our  war 
garden,  canning  and  drying  work  in  Maryland  during  the  season  of  1918.  Your 
book  on  canning  and  drying  has  been  of  great  value,  while  the  canning  outfits 
which  you  so  kindly  gave  us  made  it  possible  for  us  to  establish  canning  centers 
throughout  the  State,  with  results  of  far-reaching  importance  which  could  not  have 
been  otherwise  accomplished.  We  are  equally  appreciative  of  your  prompt  and 
willing  response  to  our  request  for  the  services  of  one  of  your  trained  investigators 
to  assist  in  our  war  garden  work.  Your  spirit  of  prompt  and  willing  service  is 
cordially  appreciated. 

Yours  truly, 

(Signed)  EDWIN  G.  BAETJER, 

Federal  Food  Administrator  for  Maryland. 


BACK  UP  THE  CANNON 
BY  USE  OF  THE  CANNER 

By  CHARLES  LATHROP  PACK,  President 

National  War  Garden  Commission 


WE  stand  with  our  backs  to  the 
wall."  That  call  to  the  civ- 
ilized world,  made  by  Gen- 
eral Haig  in  the  spring  of  1918,  has 
brought  and  still  must  bring  answer 
from  the  women.  Only  by  their  co- 
operation has  it  been  possible  for  that 
call  to  be  answered,  for  no  nation  can 
do  a  great  work  unless  the  women  of 
that  nation  put  their  influence  into 
the  job. 

We  were  forced  into  a  war  which 
was  something  more  than  a  war  to 
decide  policies  or  mark  boundaries — 
a  war  involving  the  most  sacred 
questions  with  which  men  and 
women  have  to  deal — the  sanctity  of 
womanhood,  the  sacredness  of  child- 
hood and  the  right  to  live  in  free- 
dom. We  could  not  yield  these  rights 
while  we  had  the  strength  to  defend 
them. 

In  the  emergency  created  by  this 
war  the  question  of  food  goes  hand 
in  hand  with  thrift.  Our  position 
has  been  no  less  closely  involved  in 
the  conflict  than  that  of  Europe.  In 
proof  of  this  let  me  call  attention 
to  the  plan  the  enemy  had  for  us.  I 
quote  from  a  book  called  "War,"  by 
Klaus  Wagner,  published  in  1916  in 
Berlin.  On  page  165  the  author  says: 

"Not  only  North  America,  but  the 
whole  of  America  must  become  a  bul- 
wark of  German  Kultur,  perhaps  the 
strongest  fortress  of  the  Germanic 
races.  That  is  every  one's  hope  who 
frees  himself  from  his  own  local  Eu- 
ropean pride  and  who  places  race 
feeling  above  his  love  for  home." 

Mark  that  well — his  race  feeling 
above  his  love  for  home;  and  then  let 
me  quote  one  of  the  thousands  of  let- 
ters received  by  the  National  War 


Garden  Commission.  Here  it  is,  from 
a  boy: 

"I  have  decided  to  help  win  the 
war  by  having  a  war  garden,  and  I 
have  just  read  your  notice  that  any 
one  can  have  a  free  garden  book. 
Please  send  it  to  me.  My  father 
joined  the  army  in  1915  and  was 
killed  in  1916.— -Harvey  Cameron, 
New  Glasgow,  Nova  Scotia." 

That  boy  is  typical  of  the  boys  and 
men  of  many  nations  who  have  been 
fighting  against  the  common  enemy. 
If  they  could  look  the  job  in  the  face 
that  way,  what  can  we  do?  Our  boys 
have  been  giving  their  lives  toward 
the  achievement  of  victory.  Every 
mile  of  reclaimed  territory  in  devas- 
tated France  and  Belgium  adds  hun- 
dreds of  hungry  mouths  to  be  fed. 
With  France  and  Belgium  liberated 
many  more  people  have  become  de- 
pendent on  this  country's  food  sup- 
ply. In  victory  we  must  feed  not 
only  more  millions  abroad  but  also 
care  for  our  own  people  at  home  and 
our  soldiers  until  they  return.  Peace 
cannot  mean  an  increase  of  the 
world's  grain  supply  for  another  year 
at  least,  and  it  will  take  several  years 
of  bountiful  crops  to  refill  the  empty 
bins  and  granaries  of  the  world. 

Victory,  therefore,  must  necessarily 
bring  a  large  increase  in  our  obliga- 
tion. We  must  not  only  produce 
food  as  close  to  the  kitchen  door  as 
possible,  but  we  must  save  a  vast  vol- 
ume of  this  food  for  winter  use.  To 
save  it  we  must  can  it,  dry  it,  or  other- 
wise prepare  to  have  it  in  readiness 
for  the  months  of  non-production. 
Canning  and  drying,  therefore,  are  as 
imperative  to-day  as  if  the  war  were 
just  beginning. 


TIME-TABLE  FOR  BLANCHING  AND  STERILIZING 


The  following  time-table  shows  blanching  time  for  various  vegetables  and  fruits,  and 
also  sterilizing  time  in  the  hot-water  bath  outfit,  and  in  equipment  for  sterilization  by  the 
water-seal  method,  the  steam-pressure  method  and  the  aluminum  steam-cooker  method: 


Vegetables 

Blanching 

Sterilizing 

Hot-water 

Water  seal 

Steam  pressure  in  Ibs. 

5  to  10 

10  to  15 

Asparagus  

Minutes 
10  to  15 
5 
5  to  10 
5  to  10 
3 
5 
5  to  10 
15 
5  to  10 
5  to  10 
5 
5  to  10 
Roast 
5  to  10 
See  directions 
5 

Minutes 
120 
90 
120 
120 
60 
90 
180 
120 
180 
120 
90 
120 
35 
180 
120 
90 
120 
120 
120 
22 

20 
16 
16 
16 
16 
16 
16 
16 

'16 
12 
20 
16 
16 
30 
20 
16 
20 
16 
30 

Minutes 
90 
80 
90 
90 
40 
80 
120 
90 
120 
90 
80 
90 
25 
120 
90 
80 
90 
90 
90 
18 

12 
12 
12 
12 
12 
12 
12 
12 

*ii 

8 
12 
12 
12 
15 
12 
12 
15 
12 
20 

Minutes 
60 
60 
60 
60 
30 
60 
90 
60 
60 
60 
60 
60 
20 
60 
60 
60 
60 
60 
60 
15 

8 
10 
10 
10 
10 
10 
10 
10 

10 
6 
8 
10 
10 
10 
8 
10 
15 
10 
12 

Minutes 
40 
40 
40 
40 
20 
40 
60 
40 
40 
40 
40 
40 
15 
40 
40 
40 
40 
40 
40 
10 

Beets  

Brussels  sprouts  

Cabbage  

Cauliflower 

Carrots 

Corn 

Greens  .  .    .  . 

Lima  beans  

Okra 

Parsnips  

Peppers  sweet  or  hot 

Peppers  pimentos. 

Peas. 

Pumpkin  

Salsify  .  . 

Sour-crout  

String  beans 

5  to  10 

See  directions 
To  loosen  skins 

ijrf 

Ito    2 
none 
none 
none 
none 
none 
none 
See  directions 
1  to    2 
1  to    2 

ijf 

To  loosen  skins 
none 
3  to    5 

IK 
none 

Squash 

Tomatoes 

Fruits 

Aooles 

Apricots     

Blackberries  

Blueberries 

Dewberries 

Cherries  sweet 

Cherries  sour  . 

Currants 

Fruit  juices 

Gooseberries.        

Oranges  

Pears  

Peaches  

Plums 

Pineapples 

Quinces 

Raspberries  

Rhubarb  

Strawberries  

none 

Fruits  without  sugar  

The  time  given  In  this  table  is  for  quart  Jars.  Add  30  minutes  for  2-quart  Jars  and  deduct  5 
minutes  for  pint  jars. 

The  time  given  is  for  fresh,  sound  and  firm  vegetables.  Increase  the  time  of  sterilization  by 
adding  one-fifth  for  vegetables  which  have  been  gathered  over  24  hours. 

The  time  given  is  for  altitudes  up  to  1000  feet  above  sea  level.  For  higher  altitudes  increase  the 
time  in  hot-water  bath  10  per  cent  for  each  additional  500  feet.  For  example,  If  the  time  is  given  as  120 
minutes  in  the  table  and  your  location  is  1500  feet  above  sea  level,  the  time  should  be  made  132  minutes. 

Neither  home-made  nor  commercial  hot-water  bath  outfits  are  entirely  satisfactory,  however,  for 
canning  at  very  high  altitudes,  as  the  temperature  of  water  In  them  does  not  reach  212  degrees  F.  In 
such  localities  water-seal  and  steam-pressure  outfits  are  advisable,  as  they  give  higher  temperatures. 


PART  I 


HOME  CANNING  MANUAL 


To  save  vegetables  and  fruits  by  canning  this  year  is  a  patriotic  duty.  War 
has  made  the  need  for  Food  Conservation  more  imperative  than  at  any  time 
in  history.  America  is  responsible  for  the  food  supply  of  Europe.  The 
American  family  can  do  nothing  more  helpful  in  this  emergency  than  to 
Can  All  Food  That  Can  be  Canned.  In  this  way  the  abundance  of  the  summer 
may  be  made  to  supply  the  needs  of  the  winter. 

CANNING  IS  FOOD  THRIFT 


The  National  War  Garden  Commission's 
campaign  for  five  million  or  more  War  Gar- 
dens has  brought  about  the  creation  of  a  vast 
food  supply  hitherto  greatly  neglected.  To 
utilize  this  to  the  best  advantage  calls  for 
Canning  operations  in  every  household 
throughout  the  nation. 

The  preservation  of  foodstuffs  by  Canning 
is  always  effective  Food  Thrift.  It  enables 
the  individual  house- 
hold to  take  advantage 
of  summer's  low  prices 
for  vegetables  even  if 
no  garden  has  been 
planted.  It  effects  the 
saving  of  a  surplus  of 
foodstuffs  that  would 
otherwise  be  wasted 
through  excess  of  sup- 
ply over  immediate 
consumption.  It  elimi- 
nates the  cold  storage 
cost  that  must  be  added  to  the  prices  of 
commodities  bought  during  the  winter.  Of 
vital  importance,  also,  is  that  it  relieves 
the  strain  on  transportation  facilities  of 
the  country.  This  phase  has  been  especially 
emphasized  for  this  year  by  the  unprece- 
dented traffic  situation.  All  this  increases 
the  need  for  Home  Canning  and  proves  that 
this  is  a  national  obligation. 

CANNING    MADE    EASY   BY   MODERN 
METHODS 

By  the  Single  Period  Cold-Pack  method  it 
is  as  easy  to  can  vegetables  as  to  can  fruits, 
and  this  year  it  is  more  useful.  By  the  use  of 
this  method  canning  may  be  done  in  the 
kitchen  or  out  of  doors.  It  may  be  done  in 
the  individual  household  or  by  groups  of 
families.  Community  canning  is  important 
in  that  it  makes  possible  the  use  of  the  best 


COLD-PACK  IN  THE  SOUTH 

In  some  parts  of  the  Southern  States 
there  has  been  complaint  as  to  results 
obtained  in  the  use  of  the  Single  Period 
Cold-pack  method,  but  inquiry  and  re- 
search have  shown  that  in  most  cases  the 
trouble  arose  from  lack  of  care  in  follow- 
ing instructions  or  the  use  of  poor  rub- 
bers, and  was  not  to  be  blamed  on  the 
method  itself.  With  proper  care  and  per- 
fect cleanliness  the  results  in  the  South 
are  as  good  as  elsewhere. 


equipment  at  small  individual  outlay  and 
induces  Food  Conservation  on  a  large  scale. 
Community  canning  by  school  children,  under 
the  direction  of  competent  teachers,  is  espe- 
cially valuable. 

This  Manual  presents  all  necessary  in- 
structions for  canning  vegetables  and  fruits, 
in  a  manner  which  may  be  so  readily  under- 
stood that  the  work  is  no  longer  a  problem, 
but  is  so  simple  that 
any  adult  or  child  may 
do  it  with  success. 


COMMUNITY 
WORK 


One  of  the  best 
methods  to  follow  in 
canning  and  drying 
operations  is  for  sev- 
eral families  to  club 
together  for  the  work. 
The  work  may  be  car- 
ried on  at  a  schoolhouse,  in  a  vacant  store- 
room, at  the  home  of  one  of  the  members  or 
at  some  other  convenient  and  central  loca- 
tion where  heat  and  water  can  be  made  avail- 
able. By  joining  in  the  purchase  of  equip- 
ment each  participant  will  be  in  position 
to  save  money  as  against  individual  pur- 
chases and  at  the  same  time  have  the  ad- 
vantage of  larger  and  more  complete  equip- 
ment. The  cost  is  slight  when  thus  divided 
and  the  benefits  very  great  to  all  concerned. 
For  a  co-operative  enterprise  it  is  well  to 
have  a  committee  of  from  three  to  five  to  take 
charge  of  all  details.  First  determine  how 
many  people  will  take  part  in  the  work,  how 
much  each  proposes  to  can  or  dry,  what 
vegetables  and  fruits  each  will  furnish  and 
such  other  information  as  will  have  a  bear- 
ing on  the  selection  of  equipment.  After 
deciding  how  much  money  will  be  needed, 


HOME  CANNING  MANUAL 


have  each  member  contribute  his  or  her 
proportion,  determined  by  the  amount  of 
canning  or  drying  he  or  she  proposes  to  do. 

The  equipment  should  be  bought  as  early 
as    possible    to  prevent   disappointment   in 


FIG.  1.  Home-made  rack  for  wash-boiler. 

delivery  which  is  almost  certain  to  follow 
delay.  This  equipment  may  be  ordered 
through  a  local  dealer  or  direct  from  the 
manufacturers.  The  National  War  Garden 
Commission  publishes  a  list  of  manufacturers 
which  may  be  had  upon  application. 

The  equipment  may  be  used  by  the  in- 
dividual members  on  a  schedule  arranged  by 
the  committee,  or  a  working  force  may  be 
appointed  to  do  all  the  work,  receiving  pay 
in  the  form  of  a  percentage  of  the  product. 

Publicity  is  important  in  keeping  interest 
aroused  and  there  should  be  a  committee  to 
arrange  with  the  local  papers  for  the  publica- 
tion of  information  concerning  the  enterprise. 
This  serves  as  an  incentive  to  others. 

The  National  War  Garden  Commission 
will  send  upon  application  its  pamphlet  on 
Community  and  Neighborhood  Canning  and 
Drying,  giving  details  as  to  organization. 

STERILIZATION  OF  FOOD 

The  scientist  has  proved  that  food  decay  is 
caused  by  microorganisms,  classed  as  bacteria, 
yeasts  and  molds.  Success  in  canning  neces- 


FIG.  2.  Wash-hotter  with  rack  for  jars. 

sitates  the  destruction  of  these  organisms. 
A  temperature  of  160°  to  190°  F.  will  kill 
yeasts  and  molds.  Bacteria  are  destroyed  at 
a  temperature  of  212°  F.  held  for  the  proper 
length  of  time.  The  destruction  of  these 
organisms  by  heat  is  called  sterilization. 

METHODS  OF  CANNING 

There  are  five  principal  methods  of  home 
canning.     These  are: 

1.  Single  Period  Cold-pack  Method. 


2.  Fractional  or  Intermittent  Sterilization 
Method. 

3.  Open  Kettle  or  Hot-pack  Method. 

4.  Cold  Water  Method. 

5.  Vacuum  Seal  Method. 

The  method  recommended  for  home  use 
is  the  Single  Period  Cold-pack  method. 
It  is  much  the  best  because  of  its  simplicity 
and  effectiveness,  and  in  this  book  detailed 
instructions  are  given  for  its  use. 

The  outlines  of  the  various  methods  are: 
1.  Single  Period  Cold-pack  Method:  The 
prepared  vegetables  or  fruits  are  blanched  in 
boiling  water  or  live  steam,  then  quickly 
cold-dipped  and  packed  at  once  into  hot  jars, 
the  contents  covered  with  boiling  water  or 
syrup,  and  the  jars  partially  sealed  and 
sterilized  in  boiling  water  or  by  steam  pres- 
sure. The  jars  are  then  sealed  tight,  tested 
for  leaks  and  stored.  Full  details  are  given 
on  page  7  and  the  pages  following. 


FIG.  3.  A  type  of  commercial  canner  for  hot-water 
bath,  using  wood,  coal,  charcoal,  chips,  cobs,  or  brush. 

2.  Fractional    or    Intermittent    Sterilization 
Method:     Vegetables  are  half  sealed  in  jars 
and  sterilized  for  1  hour  or  more  on  each  of 
three  successive  days.     This  method  is  ex- 
pensive as  to  time,  labor  and  fuel  and  dis- 
courages the  home  canning  of  vegetables. 

3.  Open  Kettle  or  Hot-pack  Method:    Vege- 
tables or  fruits  are  cooked  in  an  open  kettle 
and  packed  in  jars.     There  is  always  danger 
of  spores  and  bacteria  being  introduced  on 
spoons  or  other  utensils  while  the  jars  are 
being  filled.     This  method  should  never  be 
used  in  canning  vegetables.     Even  with  fruits 
it  is  not  as  desirable  as  the  cold-pack. 

4.  Cold-water    Method:      Rhubarb,    cran- 
berries, gooseberries,   and  sour  cherries,  be- 
cause of  their  acidity,  are  often  canned  by 
this  method.     The  fruits  are  washed,  put  in 
sterilized  jars,  cold  water  is  added  to  over- 
flowing,  and   the  jar  is   then   sealed.     This 
method  is  not  always  successful  as  the  acid 
content  varies  with  ripeness  and  the  locality 
in  which  the  fruits  are  grown. 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


5.  Vacuum  Seal  Method:  Vegetables  are 
washed,  blanched,  cold-dipped  and  cooked 
as  for  table  use;  packed  and  sealed  in  especially 
made  vacuum  seal  jars.  The  jars  must  be 
well  made  and  the  work  properly  done  to 
bring  about  satisfactory  results. 

ADVANTAGES  OF  THE  COLD-PACK 

The  Single  Period  Cold-pack  method  is 
a  simple  and  sure  way  of  canning.  It  in- 
sures a  good  color,  texture  and  flavor  to  the 
vegetable  or  fruit  canned.  In  using  this 
method  sterilization  is  completed  in  a  single 

period,  saving 
time,  fuel  and 
labor.  The  sim- 
plicity of  the 
method  c  o  m  - 
mends  it.  Fruits 
are  put  up  in 
syrups.  Vege- 
tables require 
only  salt  for 
flavoring  and 
water  to  fill  the 
container. 

Another  ad- 
vantage is  that 
it  is  practicable 
to  put  up  food 
in  small  as  well 
as  large  quanti- 
ties. The  house- 
wife who  un- 
derstands the 
process  will  find 
that  it  pays  to  put  up  even  a  single  con- 
tainer. Thus,  when  she  has  a  small  surplus 
of  some  garden  crop  she  should  take  the 
time  necessary  to  place  this  food  in  a  con- 
tainer and  store  it  for  future  use.  This  is 
true  household  efficiency. 

COLD-PACK  EQUIPMENT 

1.  The  Homemade  Hot-water  Bath  Outfit.— 
A  serviceable  Single  Period  Cold-pack  can- 
ning outfit  may  be  made  of  equipment  found 
in  almost  any  household.  Any  utensil  large 
and  deep  enough  to  allow  an  inch  of  water 
above  jars,  and  a  false  bottom  beneath  them, 
and  having  a  closely  fitting  cover,  may  be 
used  for  sterilizing.  A  wash-boiler,  large  lard 
can  or  new  garbage  pail  serves  the  purpose 
when  canning  is  to  be  done  in  large  quantities. 
Into  this  utensil  should  be  placed  a  wire  or 
wooden  rack  to  hold  the  jars  off  the  bottom 
and  so  constructed  as  to  permit  circulation  of 
water  underneath  the  jars. 

For  lifting  glass-top  jars  use  two  button- 
hooks or  similar  device.  For  lifting  screw- 
top  jars,  suitable  lifters  may  be  bought  for  a 
small  sum.  A  milk  carrier  makes  a  good 
false  bottom,  and  if  this  is  used  the  jars 
may  be  easily  lifted  out  at  the  end  of  the 
sterilization  period. 


FIG.  4.  Steam  pressure  canner; 
home  and  community  canning. 


2.  Commercial  Hot -water  Bath  Outfits. — 
There  are  upon  the  market  outfits  on  the  order 
of  the  wash-boiler  or  pail  type  of  homemade 
canner.  These  are  excellent  and  are  es- 
pecially desirable  if  one  has  considerable 
quantities  of  vegetables  or  fruits  to  put  up. 
There  are  also  commercial  canners  conve- 


FIG.  5.  Water-seal  outfit.  On  the  left  is  shown  the 
cover,  with  thermometer.  In  the  center  is  the  double 
walled  vat  or  holder.  On  the  right  is  a  crate  for  jars. 

nient  for  out-door  work,  haying  fire-box  and 
smoke-pipe  all  in  one  piece  with  the  sterilizing 
vat.  As  with  the  homemade  outfit,  contain- 
ers are  immersed  in  boiling  water. 

3.  Water  Seal  Outfits. — These  are  desirable, 
as  the  period  of  sterilization  is  shorter  than  in 
the  homemade  outfit  and  less  fuel  is  therefore 
required.     The   outfit   consists   of  two   con- 
tainers, one  fitting  within  the  other,  and  a 
cover  which  extends  into  the  space  between 
the    outer    and    the    inner    container.     The 
water  jacket  makes  it  possible  for  the  tem- 
perature in  the 

inner  container 
to  be  raised 
several  degrees 
above  212°  F. 

4.  Steam  Pres- 
sure Outfits. — 
Canning  is  very 
rapid  when  ster- 
ilization is  done 
in  steam  main- 
tained at  a  pres- 
sure.   There  are 
several  canners 
of    this    type. 
Each   is   pro- 
vided with  pres- 
sure gauge  and 
safety  valve  and 
they  carry  from 


FIG.  6.  Aluminum  pressure  canner. 


5  to  30  pounds  of  steam  pressure.     This  type 
is  suitable  for  home  or  community  canning. 

5.  Aluminum  Pressure  Outfits. — These  cook- 
ers are  satisfactory  for  canning  and  for  general 
cooking.  They  carry  from  5  to  30  pounds  of 
steam  pressure.  Each  outfit  is  provided  with 
a  steam  pressure  gauge  and  safety  valve. 

HIGH  ALTITUDES 

At  high  altitudes  the  boiling  point  of 
water  is  below  212°  F.  At  moderate  eleva- 
tions satisfactory  results  may  be  obtained 
in  the  use  of  the  hot-water  bath  by  increasing 
the  time  of  sterilization  10  per  cent  for  every 


HOME  CANNING  MANUAL 


500  feet  above  1000.  To  insure  best  results 
in  very  high  altitudes,  however,  a  steam 
pressure  canner  or  aluminum  pressure  cooker 

is  recommend- 
ed to  be  used. 
This  type  of 
canner  pro- 
duces a  temper- 
ature up  to  250° 
F.  at  15  Ibs. 
pressure,  insur- 
ing proper  ster- 
ilization  and 
also  saving  time 
and  fuel.  A 
steam  pressure 
canner  may  be 
bought  around 
$20.  Several 
families  may 


FIG.  7.  Home  canner  and  steam  use  one  and  di- 
cooker  holding  14  quart  jars.    Re-      .  ,       , 
quires  same  time  as  hot-water  bath.  Vide  tne  COSt. 

OPERATION  OF   PRESSURE   CANNERS 
AND  ALUMINUM  COOKERS 

1.  Have  water  in  the  canner  up  to  the  false 
bottom,  but  not  above  it.     Keep  this  water 
boiling  during  the  time  that  packed  jars  are 
being  placed  in  the  canner,  and  add  water 
occasionally  to  prevent  its  boiling  dry. 

2.  To  prepare  product  follow  instructions 
in   "Steps  in  the  Single  Period  Cold-pack 
Method "  on  pages  8  and  9.    As  each  jar  is 
packed,  set  it  at  once,  partially  sealed,  in  the 
canner.    The  cover  of  the  canner  may  be  put 
in  position,  but  not  clamped. 

3.  When  all  of  the  filled  jars  are  placed  in 
the  canner,  put  on  the  cover,  and  fasten  op- 
posite clamps  moderately  tight;  then  tighten 
each  pair  of  clamps  fully. 

4.  The  petcock  should  be  left  open  until 
live    steam    escapes    from    it.     The    canner 
should  be  steam-tight,  and  no  steam  should 
escape   except    through    the    open    petcock. 
When  live  steam  escapes,  close  the  petcock 
completely. 

5.  Begin  to  count  time  when  the  steam 
gauge  registers  the  required  temperature. 

6.  Maintain  a  uniform  pressure  during  the 
sterilizing  period  by  setting  the  weight  on  the 
arm,  when  the  proper  pressure  is  registered  on 
the  steam  gauge,  so  that  surplus  steam  will  es- 
cape at  that  desired  pressure.     A  uniform 
temperature    may   be    maintained    also,    by 
turning  down  the  flame  or  moving  the  canner 
to  a  less  hot  part  of  the  stove. 

7.  When  the  sterilization  period  is  com- 
plete, do  not  allow  steam  to  escape,  but  allow 
the  canner  to  cool   until  the  steam  gauge 
registers  zero. 

8.  Open    petcock,    remove   the   cover   of 
canner,  and  take  out  the  jars.    As  each  jar  is 
removed,  complete  seal  at  once. 


CONTAINERS 

For  home  use  glass  jars  are  more  satisfac- 
tory for  canning  than  tin.  This  is  especially 
true  this  year  when  there  is  a  shortage  of  tin 
cans.  Tin  cans  are  used  chiefly  for  canning 
on  a  large  scale  for  commercial  purposes. 

There  are  many  jars  of ,  different  styles 
and  prices  on  the  market;  and  provided  the 
seal  is  not  defective,  equally  good  results 
may  be  obtained  from  all.  Glass  is  a  popular 
household  choice  because  one  can  see  through 
it  and  thus  have  some  idea  as  to  the  condi- 
tion of  the  contents.  Glass  jars  may  be 
used  for  years  if  properly  cared  for. 

All  types  of  jars  which  seal  readily  may  be 
used.  Jars  having  glass  tops  held  in  place 
by  bails  are  especially  easy  to  handle  while 
hot.  Screw-top  jars  are  serviceable.  Glass 
caps  held  in  place  by  separate  metal  screw 
bands  are  now  on  the  market,  as  well  as  the 
one-piece  sort  of  former  years.  Vacuum 
seal  jars  are  very  easily  managed.  Tops  for 
Economy  jars  should  be  purchased  each  year. 
The  composition  material,  which  takes  the 
place  of  rubber,  should  have  a  rubber-like  tex- 
ture. If  of  mealy  consistency  it  is  unfit  for 
use  and  the  top  will  not  make  a  tight  seal. 

The  color  and  shape  of  jars  are  not  of  first 
moment,  but  are  to  be  considered.  Con- 
tainers made 
of  white  glass 
should  be  used 
if  the  product 
is  to  be  offered 
for  sale,  as 
blue  or  green 
glass  detracts 
from  the  ap- 
pearance of 
the  contents. 
Wide-mouthed 
jars  are  best 
for  packing 
whole  products 
and  are  easiest  to  clean.  Small-necked 
bottles  can  be  used  for  fruit  juices.  Large- 
mouthed  bottles  can  be  used  for  jams,  mar- 
malades and  jellies. 

TESTS  FOR  JARS 

Jars  should  be  tested  before  they  are  used. 
Some  of  the  important  tests  are  here  given: 

1.  Glass-top  Jars. — First  examine  for  cracks. 
Then  run  a  finger  around  the  edge  of  necks  of 
jars,  and  if  there  are  sharp  projections,  file 
them  off,  or  scrape  them  off  with  an  old  knife. 
If  left  on  they  may  cut  rubbers  and  interfere 
with  perfect  sealing.  Place  a  top  on  a  jar. 
It  will  slip  from  side  to  side,  but  should  not 
rock,  when  tapped.  Rocking  tops  will  not 
make  a  tight  seal.  Sometimes  the  fault  is 
with  the  top  and  sometimes  with  the  neck. 
Defective  jars  and  tops  when  discarded  for 


FIG.  8.  Rack  for  jars. 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


canning  purposes  may  be  used  as  containers 
for  jams,  etc.  The  top-bail  should  go  into 
position  with  a  light  snap.  If  too  loose  it 
should  be  taken  off  and  bent  slightly  inward 
in  the  center.  If  too  tight  bend  outward. 

2.  Screw-top    Jars. — Use    only    enameled, 
lacquered  or  vulcanized  tops.     Screw  the  top 

on  tightly 
without  the 
rubber.  If  the 
tip  of  a  knife 
or  finger-nail 
can  be  inserted 
under  the  rim, 
the  tops should 
not  be  used  for 
cold-pack  can- 
ning. If  the 
defect  is  very 
slight,  how- 
ever, it  may 


FIG.  9.  Wire  rack  for  jars. 


be  remedied  by  pressing  a  knife  handle  on 
the  lower  edge  against  a  hard  surface,  thus 
straightening  the  offending  bulge.  Another 
test  is  made  by  putting  on  the  rubber,  screw- 
ing the  top  on  tightly  and  then  pulling  the 
rubber  out.  If  the  rubber  returns  to  place, 
the  top  does  not  fit  and  should  not  be  used 
on  that  jar. 

3.  Vacuum  seal  jars  may  be  tested  in  the 
same  way  as  the  glass-top  jars.  See  if  the  tops 
rock  if  tapped,  when  placed  on  the  jar  without 
fastening. 

STANDARDS  AND   TESTS  FOR   RINGS 

1.  Good  Rubber  Essential. — Buy  new  rub- 
bers every  year,  as  rubbers  deteriorate  from 
one  season  to  another.  A  good  rubber  for 


FIG.  10.  Simple  test  for  rubbers.  A  perfect  rubber 
will  show  no  crease  or  break  after  being  folded  tightly 
several  times. 

cold-pack  canning  must  be  such  as  to  stand 
four  hours  of  continuous  boiling  or  one  hour 
under  10  pounds  of  steam  pressure.  The 
combination  of  moist  heat  plus  acids  and 
mineral  matter  in  vegetables  and  fruits  tends 
to  break  down  the  rubbers  during  steriliza- 
tion. Rubbers  kept  in  a  hot  or  very  warm 
place,  as  for  example,  on  a  shelf  near  the 
kitchen  range,  will  deteriorate  in  quality. 
Be  very  particular  about  the  rubbers  used. 
Spoilage  of  canned  goods  has  been  traced 
frequently  to  the  use  of  poor  rubbers. 

2.  Testing  Rubbers. — It  is  always  well  to 
test  rubbers  when  buying.  A  good  rubber 
will  return  to  its  original  size  when  stretched. 
It  will  not  crease  when  bent  double  and 
pinched  (Fig.  10).  It  should  fit  the  neck 


of  the  jar  snugly.  It  is  cheaper  to  discard  a 
doubtful  rubber  than  to  lose  a  jar  of  canned 
goods. 

GRADING 

Vegetables  and  fruits  should  be  sorted  ac- 
cording to  color,  size  and  ripeness.  This  is 
called  grading.  It  insures  the  best  pack  and 
uniformity  of  flavor  and  texture  to  the  canned 
product,  which  is  always  desirable. 

BLANCHING  AND  COLD-DIPPING 

The  most  important  steps  in  canning  are 
the  preliminary  steps  of  blanching,  cold- 
dipping,  packing  in  hot,  clean  containers, 
adding  hot  water  at  once,  then  immediately 
half  sealing  jars  and  putting  into  the  sterilizer. 
Spoilage  of  products  is  nearly  always  due  to 
carelessness  in  one  of  these  steps.  Blanching 
is  necessary  with  all  vegetables  and  some 
fruits.  It  insures  thorough  cleansing  and  re- 
moves objectionable  odors  and  flavors  and 
excess  acids.  It  starts  the  flow  of  coloring 
matter.  It  reduces  the  bulk  of  greens 
and  causes  shrinkage  of  fruits,  increasing  the 
quantity  which  may  be  packed  in  a  con- 
tainer, which  saves  storage  space. 

Blanching  consists  of  plunging  the  vege- 
tables or  fruits  into  boiling  water  or  exposing 
them  to  steam  for  a  short  time.  For  blanch- 
ing in  boiling  water  place  them  in  a  wire 
basket  (Fig.  17)  or  piece  of  cheesecloth  (Fig. 
18).  The  blanching  time  varies  from  one  to 
fifteen  minutes,  as  shown  in  the  time-table 
on  page  2,  and  the  products  should  be  kept 
under  water  throughout  the  period.  Begin 
counting  time  when  the  articles  are  first 
placed  in  boiling  water  or  steam. 

Spinach  and  other  greens  should  not  be 
blanched  in  hot  water.  They  must  be 
blanched  in  steam  to  prevent  the  loss  of 
mineral  salts,  volatile  oils  and  other  valuable 
substances.  To  do  this  place  them  in  a 
colander  and  set  this 
into  a  vessel  which  has 
a  tightly  fitting  cover. 
In  this  vessel  there 
should  be  an  inch  or 
two  of  water,  but  the 
water  must  not  be  al- 
lowed to  touch  the  greens 
(Fig.  12).  Another  meth- 
od is  to  suspend  the 
greens  in  the  closed 
vessel  above  an  inch  or 
two  of  water.  This  may  be  done  in  a  wire 
basket  or  in  cheesecloth.  Allow  the  water  to 
boil  in  the  closed  vessel  fifteen  minutes.  Ex- 
cellent results  are  obtained,  also,  by  the  use 
of  a  steam  cooker  or  steam  pressure  canner. 

When  the  blanching  is  complete  remove  the 
vegetables  or  fruits  from  the  boiling  water 
or  steam  and  plunge  them  once  or  twice 


FIG.  11.   Wire  rack 
for  jars. 


8 


HOME  CANNING  MANUAL 


into  cold  water— the  colder  the  better. 
This  latter  process  is  the  Cold  Dip.  It 
hardens  the  pulp  under  the  skin,  so  that  the 
products  are  not  injured  by  peeling.  It  also 
sets  the  coloring  matter.  Do  not  allow  the 
products  to  stand  in  the  cold  water. 

Always  blanch  and  cold-dip  only  enough 
product  to  fill  one  or  two  jars  at  a  time. 
The  blanching  and  cold-dipping  should  follow 
at  once  when  the  vegetable  or  fruit  is  pre- 
pared, and  the  packing  into  jars  should  im- 
mediately follow  the  blanching  and  cold-dip. 

PROCESSING 

Processing  is  the  sterilization  treatment 
to  which  products  are  subjected  after  pack- 
ing them  into  jars.  As  soon  as  the  jar  is 
filled,  put  the  rubber  and  cap  in  place  and 
partially  seal  by  adjusting  top  bail  or  screw- 
ing on  top  with  thumb  and  little  finger.  If 
Economy  jars  are  used  the  top  should  be  held 
in  place  with  clamp.  The  jar  should  then  be 
put  into  sterilizer  at  once. 

In  using  the  hot-water  bath  outfit,  count 
the  time  of  sterilization  from  the  time  water 
begins  to  boil. 
The  water  in  the 
sterilizer  should 
be  at  or  just  be- 
low the  boiling 
point  when  jars 
are  put  in.  With 
the  Water  Seal 
Outfit  begin 
counting  time 
when  the  ther- 
mometer reaches 
214°  F.  With 
the  Steam  Pres- 
sure Outfit  begin 
counting  time 
the  number  of 


LINE 


FIG.  12.  Use  of  a  colander  to 
blanch  greens  in  steam.  The  col- 
ander is  placed  in  a  receptacle 
with  tightly  fitting  cover.  No 
water  should  touch  the  greens. 


when  the    gauge    reaches 
pounds  called  for  in  directions. 

When  the  processing  is  finished,  at  once 
remove  and  seal  each  jar. 

ARRANGING  FOR  CANNING 

It  is  important  to  plan  your  work  so  that 
whatever  may  be  needed  will  be  ready  for 
use.  Arrange  everything  conveniently  in 
advance.  Preliminary  provisions  include: 

1.  A  reliable  alarm  clock  in  a  convenient 
place  (set  to  ring  when  the  sterilizing  is  done). 

2.  All  the   necessary   equipment  in  place 
before  beginning  work.     See  Fig.   14. 

3.  Jars,  tops  and  rubbers  carefully  tested. 

4.  Fresh,  sound  fruits  and  vegetables. 

5.  Plenty    of    hot    water    for    sterilizer, 
blanching,  warming  the  jars  and  for  pouring 
into  packed  jars. 

6.  Salt  or  syrup  at  hand. 

7.  Reliable  instructions,  carefully  followed. 

8.  Absolute  cleanliness. 


STEPS  IN  THE  SINGLE  PERIOD  COLD- 
PACK  METHOD 

In  canning  by  the  Single  Period  Cold-pack 
method  it  is  important  that  careful  attention 
be  given  to  each  detail.  Do  not  undertake 
canning  until  you  have  familiarized  yourself 
with  the  various  steps,  which  are  as  follows: 

1.  Vegetables     should     be 
canned    as   soon    as    possible 
after  picking;  the  same  day 
is  best.     Early  morning  is  the 
best  time  for  gathering.  Fruits 
should  be  as  fresh  as  possible. 

2.  Before     starting      work 
have  on  the  stove  the  boiler 
or  other  holder  in  which  the 
sterilizing  is  to  be  done,  a  pan 
of    boiling   water    for  use  in 
blanching,  a  vessel  containing 
water  to  be  used  for  warming 
several  jars  at  a  time,  and  a 
kettle  of  boiling  water  for  use 
in  filling  jars   of  vegetables; 


ruits,  the  syrup   FIG-  13-    A- 
to  be  used  in  filling  the  jars,      lifter  is  useful. 
Arrange  on  this  working  table 
all   necessary  equipment,  including    instruc- 
tions.    (Fig.  14.) 

3.  Test  jars  and  tops.     All  jars,  rubbers 
and  tops  should  be  clean  and  hot,  at  the 
moment  of  using. 

4.  Wash  and  grade  product  according  to 
size   and    ripeness.     (Cauliflower   should    be 
soaked  1  hour  in  salted  water,  to  remove  in- 
sects if  any  are  present.     Put  berries  into  a 
colander  and  wash,  by  allowing  cold  water  to 
flow  over  them,  to  prevent  bruising.) 

5.  Prepare  vegetable  or  fruit.     Remove  all 
but  an  inch  of  the  tops  from  beets,  parsnips 
and  carrots  and  the  strings  from  green  beans. 
Pare  squash,  remove  seeds  and  cut  into  small 
pieces.     Large  vegetables  should  be  cut  into 
pieces  to  make  close  pack  possible.     Remove 
pits  from  cherries,  peaches  and  apricots. 

6.  Blanch   in   boiling   water   or  steam   as 
directed.     Begin    to    count    time    when    the 
product  is  immersed. 

7.  Cold-dip,  but  do  not  allow  product  to 
stand  in  cold  water  at  this  or  any  other  stage. 

8.  Pack  in  hot  jars   which  rest  on  cloths 
wrung  out  in  hot  water.   Fill  the  jars  to  within 
X  to  %  inch  of  tops.    (In  canning  lima  beans, 
squash,  corn,  peas,  pumpkin  and  sweet  pota- 
toes fill  the  jars  to  within  1  inch  of  the  top,  as 
these  vegetables  swell  during  sterilization.    In 
canning  berries,  to  insure  a  close  pack,  put  a 
2  or  3  inch  layer  of  berries  on  the  bottom  of 
the  jar  and  press  down  gently  with  a  spoon. 
Continue  in  this  manner  with  other  layers  un- 
til jar  is  filled.     Fruits  cut  in  half  should  be 
arranged  with  pit  surface  down.) 

9.  Add  salt  and  then  boiling  water  to  veg- 
etables to  cover  them.  To  fruits  add  hot  syrup 
or  water. 

10.  Place  a  new  wet  rubber  on  jar  and  put 
top  in  place. 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


FIG.  14.  Table  arranged  conveniently  with  various  articles  needed  for  canning  by  the  Cold-pack  method. 
The  picture  shows  jars,  rubbers,  knife  for  removing  air  bubbles  in  containers,  spoons,  jar  lifter,  wire  basket  for 
blanching,  knife  for  paring  and  coring,  book  of  directions,  towels,  pan  for  cold-dipping,  alarm  clock  andfoalt. 


11.  With  bail-top  jar  adjust  top  bail  only, 
leaving  lower  bail  or  snap  free.     With  screw- 
top  jar  screw  the  top  on  lightly,  using  only  the 
thumb  and  little  finger.     (This  partial  sealing 
makes  it  possible  for  steam  generated  within 
the  jar  to  escape,  and  prevents  breakage.) 
On  vacuum  seal  jars  adjust  spring  securely. 

12.  Place  the  jars   on   rack  in   boiler  or 
other  sterilizer.     If  the  homemade  or  com- 
mercial hot- water  bath  outfit  is  used,  enough 
water  should  be  in  the  boiler  to  come  at  least 
one  inch  above  the  tops  of  the  jars,  and  the 
water,  in  evaporating,  should  never  be  allowed 
to  drop  to  the  level  of  these  tops.     In  using 
the  hot- water  bath   outfit,   begin  to  count 
sterilizing   time   when    the   water   begins  to 
boil.     Water  is  at  the  boiling  point  when  it 
is  jumping  or  rolling  all  over.     Water  is  not 
boiling  when   bubbles    merely   form  on   the 
bottom  or  when  they  begin  to  rise  to  the  top. 
The  water  must  be  kept  boiling  all  of  the  time 
during  the  period  of  sterilization. 

13.  Consult  time-table  on  page  2  and  at 
the  end  of  the  required  sterilizing  period  re- 
move the  jars  from  the  sterilizer.     Place  them 
on  a  wooden  rack  or  on  several  thicknesses  of 
cloth   to   prevent   breakage.     Complete  the 
sealing  of  jars.     With  bail-top  jars  this  is 
done  by  pushing  the  snap  down  (Fig.   15); 
with  screw  top   jars   by  screwing  cover  on 
tightly. 

14.  Turn  the  jars  upside  down  as  a  test  for 
leakage  and  leave  them  in  this  position  till 
cold.     Let  them  cool  rapidly  but  be  sure  that 
no  draft  reaches  them  as  a  draft  will  cause 
breakage.     (If   there   is   any   doubt   that   a 
bail-top  jar  is  perfectly  sealed  a  simple  test 


CAUTION  AGAINST  FREEZING 

From  a  number  of  sources  it  has  been 
learned  that  the  severe  weather  of  last 
winter  caused  considerable  loss  through 
the  freezing  of  canned  goods.  To  pre- 
vent similar  trouble,  care  should  be  taken 
to  store  canned  vegetables  and  fruits 
where  they  will  be  protected  from  freez- 
ing. If  the  place  of  storage  is  not  frost- 
proof the  jars  should  be  moved  to  a 
warmer  place  in  severe  weather. 


may  be  made  by  loosening  the  top  bail  and 
lifting  the  jar  by  taking  hold  of  the  top  with 
the  fingers.  (Fig.  28.)  The  internal  suction 
should  hold  the  top  tightly  in  place  when  thus 
lifted.  If  the  top  comes  off  put  on  a  new 
wet  rubber  and  sterilize  15  minutes  longer 
for  vegetables  and  5  minutes  longer  for 
fruits.)  With  screw-top  jars  try  the  tops 
while  the  jars  are  cooling,  or  as  soon  as  they 
have  cooled,  and,  if  loose,  tighten  them  by 
screwing  on  more  closely.  Vacuum  seal  jars 
should  be  placed  upright  while  cooling,  and 


FIG.  15.  To  the  left  is  a  bail-top  jar  partially  sealed 
and  ready  for  sterilization.  The  top  bail  is  snapped 
into  place  and  the  lower  bail  left  free.  To  the  right 
is  shown  the  way  to  complete  the  seal. 

the  clamp  removed  when  the  jar  is  cool. 
Then  lift  by  the  top  and  turn  upside  down, 
as  a  test  for  leakage. 

15.  Wash  and  dry  each  jar,  label  and  store. 
If  storage  place  is  exposed  to  light,  wrap  each 
jar  in  paper,  preferably  brown,  as  light  will 
either  fade  or  darken  the  color  of  products 
canned  in  glass.  The  boxes  in  which  jars 
were  brought  afford  good  storage.  Store  in  a 
cool,  dark  place,  preferably  dry.  Exposure 
to  mold  will  cause  decay  of  rubber,  allowing 
the  leakage  of  air  into  jars.  Paper  wrappings 
prevent  mold. 


This  Commission  publishes  a  book  on  "War 
Gardening  and  the  Home  Storage  of  Vege- 
tables," completely  covering  both  subjects. 


10 


HOME  CANNING  MANUAL 


FIG. 16 


FIG.  17 


FIG.  18 


In  the  pictures  on  this  and  the  next  page  are  shown  successive  steps  in  canning  by  the  Single  Period  Cold- 
pack  Method.  FIG.  16  shows  paring  and  coring  with  sharp  knife.  FIG.  17  shows  blanching  with  wire  basket. 
FIG.  18  shows  blanching  with  cheesecloth.  (Continued  at  top  of  opposite  page.) 

SPECIAL     INSTRUCTIONS     FOR     CANNING    VEGETABLES 

The  addition  of  1  level  teaspoonful  of  salt  to  a  jar  of  vegetables  is  for  quart  jars.  For 
pint  jar  use  Vz  teaspoonful.  For  2  quart  jar  use  2  teaspoonfuls. 


Asparagus 

Wash,  scrape  off  scales  and  tough  skin. 
With  a  string  bind  together  enough  for  one 
jar.  Blanch  tough  ends  from  5  to  10  min- 
utes, then  turn  so  that  the  entire  bundle  is 
blanched  5  minutes  longer.  Cold-dip.  Re- 
move string.  Pack,  with  tip  ends  up.  Add 
1  level  teaspoonful  of  salt  and  cover  with  boil- 
ing water.  Put  on  rubber  top  and  adjust  top 
bail  or  screw  top  on  with  thumb  and  little 
finger.  Sterilize  120  minutes  in  hot- water 
bath.  Remove  jars,  complete  seal  and  cool. 
With  Steam  Pressure  Outfit  sterilize  60  min- 
utes at  5  to  10  pounds  pressure. 

Beets 

Use  only  small  ones.  Wash  and  cut  off  all 
but  an  inch  or  two  of  root  and  leaves.  Blanch 
5  minutes,  cold-dip  and  scrape  off  skin  and 
stems.  They  may  be  packed  in  jar  sliced  or 
whole.  Add  1  level  teaspoonful  of  salt  and 
cover  with  boiling  water.  Put  on  rubber  and 
top  and  adjust  top  bail  or  screw  top  on  with 
thumb  and  little  finger.  Sterilize  90  minutes 
in  hot-water  bath.  Remove  jars,  complete 
seal  and  cool. 


With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Young,  tender  beet  tops  should  be  canned 
as  greens. 

Cabbage  and  Brussels  Sprouts 

The  method  is  the  same  as  for  cauliflower, 
except  that  the  vegetables  are  not  soaked 
in  salted  water.  Blanch  5  to  10  minutes. 
Sterilize  120  minutes  in  hot-water  bath. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Carrots 

Select  small,  tender  carrots,  leave  an  inch 
or  two  of  stems,  wash,  blanch  5  minutes  and 
cold -dip.  Remove  stems  and  scrape  off 
skins.  Pack  whole  or  in  slices,  add  1 
level  teaspoonful  of  salt  and  cover  with 
boiling  water.  Put  on  rubber  and  top  and 
adjust  top  bail  or  screw  top  on  with  thumb 
and  little  finger.  Sterilize  90  minutes  in 
hot-water  bath.  Remove  jars,  complete  seal 
and  cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 


FIG.  22 


FIG.  23 


FIG.  24 


After  partially  sealing  jars,  place  them  in  hot-water  bath.  FIG.  22  shows  jar  being  placed  in  ordinary 
household  wash-boiler  for  sterilizing.  FIG.  23  shows  the  adjustment  of  cover,  with  cloth  to  give  tighter  fit 
and  make  it  hold  the  steam.  FIG.  24  shows  jars  being  removed.  (Continued  at  bottom  of  next  page.) 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


11 


FIG.  19 


FIG.  20 


FIG.  21 


After  blanching,  as  shown  in  FIGS.  17  and  18,  vegetables  and  fruits  are  cold-dipped,  as  shown  in  FIG.  19. 
In  FIG.  20  is  shown  the  process  of  filling  jar,  by  use  of  funnel.  FIG.  21  shows  the  partial  sealing  of  jar.  With 
bail-top  jar  adjust  top  bail  only;  with  screw  top  jar  screw  top  on  lightly.  (Continued  at  bottom  of  opposite  page.) 


Cauliflower 

Wash  and  divide  head  into  small  pieces. 
Soak  in  salted  water  1  hour,  which  will  re- 
move insects  if  any  are  present.  Blanch  3 
minutes,  cold-dip  and  pack  in  jar.  Add  1 
level  teaspoonful  of  salt  and  cover  with  boil- 
ing water.  Put  on  rubber  and  top  and  adjust 
top  bail  or  screw  top  on  with  thumb  and  little 
finger.  Sterilize  60  minutes  in  hot-water 
bath.  Remove  jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  30 
minutes  at  5  to  10  pounds  pressure. 

Corn 

Canning  corn  on  the  cob,  except  for  exhibi- 
tion purposes,  is  a  waste  of  space,  time  and 
fuel.  For  home  use  remove  the  husks  and 
silk,  blanch  tender  ears  5  minutes,  older  ears 
10  minutes,  cold-dip,  and  cut  from  cob. 
Pack  lightly  to  within  1  inch  of  the  top  of  the 
jar,  as  corn  swells  during  sterilization.  Add 
1  level  teaspoonful  of  salt  and  cover  with  boil- 
ing water,  put  on  rubber  and  top,  adjust  top 
bail  or  screw  top  on  with  thumb  and  little 
finger.  Sterilize  180  minutes  in  hot-water 
bath.  Remove  jars,  complete  seal  and  cool. 
(When  canned  on  cob  1  hour  longer  of  sterili- 
zation is  necessary). 

With  Steam  Pressure  Outfit  sterilize  90 
minutes  at  5  to  10  pounds  pressure. 


Greens 

Wash  until  no  dirt  can  be  felt  in  the  bottom 
of  the  pan.  Blanch  in  steam  15  minutes. 
(Mineral  matter  is  lost  if  blanched  in  water.) 
Cold-dip,  cut  in  small  pieces  and  pack 
or  pack  whole.  Do  not  pack  too  tightly. 
Add  1  level  teaspoonful  of  salt  and  cover 
with  boiling  water.  Put  on  rubber  and  top 
and  adjust  top  bail  or  screw  top  on  with 
thumb  and  little  finger.  Sterilize  120  minutes 
in  hot-water  bath.  Remove  jars,  complete 
seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Lima  Beans 

Shell.  Blanch  5  to  10  minutes.  Cold- 
dip,  pack  in  jar,  add  1  level  teaspoonful  of 
salt  and  cover  with  boiling  water.  Put  on 
rubber  and  top,  and  adjust  top  bail  or  screw 
top  on  with  thumb  and  little  finger.  Sterilize 
180  minutes  in  hot -water  bath.  Remove 
jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Okra 

Wash  and  remove  stems.  Blanch  5  to  10 
minutes,  cold-dip  and  pack  in  jar.  Add  1 
level  teaspoonful  of  salt  and  cover  with  boiling 


FIG.  25 


FIG.  26 


FIG.  27 


After  removal  from  hot-water  bath  jars  are  inverted  to  test  for  leakage  (FiG.  25)  and  left  inverted  until 
cooled.  They  should  be  cooled  rapidly,  but  protected  from  draft.  FIG.  26  shows  wrapping  jar  in  brown  paper 
to  exclude  light.  FIG.  27  shows  storage  on  shelves.  If  shelves  are  exposed  to  light,  do  not  neglect  wrapping. 


12 


HOME  CANNING  MANUAL 


A  WORD  OF  CAUTION 

It  must  not  be  forgotten  that  success  in  canning  demands  careful  attention  to  every 
detail.  No  step  should  be  slighted.  Follow  one  set  of  instructions  closely  and  do  not 
attempt  to  combine  two,  no  matter  how  good  both  of  them  may  be.  To  attempt  to 
follow  two  sets  will  inevitably  cause  spoilage. 

The  experience  of  the  United  States  Department  of  Agriculture  during  the  last  five 
years  indicates  that  75  per  cent,  of  the  spoilage  has  been  due  to  the  use  of  poor  rubbers, 
the  use  of  old  tops  on  screw-top  jars,  and  improper  sealing  resulting  from  the  use  of  de- 
fective joints,  springs  and  caps.  Another  fruitful  source  of  trouble  is  that  people  some- 
times undertake  to  can  stale  or  wilted  vegetables.  No  amount  of  sterilizing  will  over- 
come staleness.  Careless  handling  is  also  sure  to  cause  loss.  Absolute  cleanliness  in 
every  step  is  essential. 

In  sterilizing  care  must  be  exercised  to  see  that  the  temperature  is  high  enough 
and  maintained  for  the  proper  length  of  time. 

IN  OTHER  WORDS  DO  NOT  BLAME  THE  METHOD  FOR  FAILURE. 
FOLLOW  DIRECTIONS  CAREFULLY  AND  PREVENT  FAILURE. 


water.  Put  on  rubber  and  top,  adjust  top  bail 
or  screw  top  on  with  thumb  and  little  finger. 
Sterilize  120  minutes  in  hot-water  bath.  Re- 
move jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Parsnips 

The  method  is  the  same  as  for  carrots. 
Peas 

Those  which  are  not  fully  grown  are  best 
for  canning.  Shell,  blanch  5  to  10  minutes 
and  cold-dip.  Pack  in  jar,  add  1  teaspoonful 
of  salt  and  cover  with  boiling  water.  If  the 
jar  is  packed  too  full  some  of  the  peas  will 
break  and  give  a  cloudy  appearance  to  the 
liquid.  Put  on  rubber  and  top  and  adjust 
top  bail  or  screw  top  on  with  thumb  and  little 
finger.  Sterilize  180  minutes  in  hot  -water 
bath.  Remove  jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Peppers 

Wash,  stem  and  remove  seeds.  Blanch 
5  to  10  minutes,  cold-dip  and 
pack  in  jar.  Add  1  level  tea- 
spoonful  of  salt.  Cover  with 
boiling  water,  put  on  rubber  and 
top  and  adjust  top  bail  or  screw 
top  on  with  thumb  and  little 
finger.  Sterilize  120  minutes  in 
hot-water  bath.  Remove  jars, 
complete  seal  and  cool. 

With  Steam  Pressure  Outfit 
sterilize  60  minutes  at  5  to  10 
pounds  pressure. 

Pimentos 

Place  in  a  hot  oven  from  6  to 
8  minutes.  Peel,  remove  seeds, 
and  pack  in  flat  layers.  Do  not 
add  any  liquid.  Sterilize  35  minutes 
in  hot-  water  bath. 


Pumpkin,  Winter  Squash 
(a)    Remove    seed. 


thick.  Pack  in  jar  and  sterilize  120  minutes 
in  hot-water  bath.  Remove  jars,  complete 
seal  and  cool. 

(b)  Another  method  is  to  prepare  the 
pieces  as  in  (a),  blanch  3  minutes,  cold-dip, 
pack  in  jars  and  add  1  level  teaspoonful  of 
salt  to  each  quart  jar.  Cover  with  boiling 
water  and  sterilize  as  (a). 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Salsify 

Wash,  blanch  5  minutes,  cold-dip  and 
scrape  off  skin.  It  may  be  packed  whole  or 
in  slices.  Add  1  teaspoonful  of  salt,  and 
cover  with  boiling  water.  Put  on  top  and 
rubber  and  adjust  top  bail  or  screw  top  on 
with  thumb  and  little  finger.  Sterilize  90 
minutes  in  hot-water  bath.  Remove  jars, 
complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

String  Beans 

Wash  and  remove  ends  and  strings  and 
cut  into  small  pieces  if  desired.  Blanch  from 
5  to  10  minutes,  depending  on 
age.  Beans  which  have  been  prop- 
erly blanched  will  bend  readily 
without  breaking.  Cold-dip,  pack 
immediately  in  jar,  add  1  level 
teaspoonful  salt  and  cover  with 
boiling  water.  Put  on  rubber 
and  top  and  adjust  top  bail  or 
screw  top  on  with  thumb  and 
little  finger.  Sterilize  120  minutes 
in  hot-water  bath.  Remove  jars, 
complete  seal  and  cool. 

With  Steam  Pressure  Outfit 
sterilize  60  minutes  at  5  to  10 
pounds  pressure. 

Summer  Squash 
Pare,  cut  in  slices  or  small  pieces 
and  blanch  10  minutes.     Cold-dip, 
pack    in    jars,    add    1  level  tea- 


FIG.  28.  A  simple  test  for    ?poonful  of  salt,  cover  with  boil- 
Cut    the    proper  sealing  of  bail-top    ing  water,  put  on  rubber  and  top 


pumpkin  or    squash    into    strips,    jars  is  to  loosen  top  bail  and    and  adjust  top  bail  or  screw  top 
Peel  and  remove  stringy  center.    ££  ^VJ^L^c?!    on  with  thumb. 


01-      •  i     •  -i'i     -i          M    top  with   the  fingers. 

blice  into  small  pieces  and  boil  until    step  No.  14,  page  9. 


Sterilize     120 


little  finger, 
mnutes     in     hot- 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


13 


water  bath.     Remove  jars,  complete  seal  and 
cool. 

With  Steam  Pressure  Outfit  sterilize  60 
minutes  at  5  to  10  pounds  pressure. 

Tomatoes 

Take  medium  sized  tomatoes.  Wash  them, 
blanch  \%  minutes  or  until  skins  are  loose, 
cold-dip  and  remove  the  skins.  Pack  whole 
in  jar,  filling  the  spaces  with  tomato  pulp 
made  by  cooking  large  and  broken  tomatoes 
until  done  and  then  straining  and  adding  1 


level  teaspoonful  of  salt  to  each  quart  of  the 
pulp.  Put  on  rubber  and  top  and  adjust  top 
bail  or  screw  top  on  with  thumb  and  little 
finger.  Sterilize  22  minutes  in  hot- water 
bath.  Remove  jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  15 
minutes  at  5  to  10  pounds  pressure. 

Tomatoes  may  be  cut  in  pieces,  packed 
closely  into  jars  and  sterilized  25  minutes  in 
hot-water  bath.  If  this  is  done  do  not  add 
any  liquid,  as  the  liquid  in  the  tomatoes  will 
be  sufficient. 


THE  CANNING   OF  FRUITS 


For  fruits,  as  well  as  for  vegetables,  the 
Single  Period  Cold-pack  method  is  best. 
With  some  exceptions,  as  shown  in  the  table 
on  page  2,  fruits  should  be  blanched  before 
canning.  When  fruits  are  intended  for  table 
use,  syrup  should  be  poured  over  them  to  fill 
the  jars.  In  canning  fruits  to  be  used  for 
pie-filling  or  in  cooking,  where  unsweetened 
fruits  are  desirable,  boiling  water  is  used  in- 
stead of  syrup,  and  the  sterilization  period  in 
hot-water  bath  is  thirty  minutes. 
SYRUPS 

In  the  directions  given  various  grades  of 
syrup  are  mentioned.  These  syrups  are  made 
as  follows: 

Thin — 1  part  sugar  to  4  parts  water. 

Medium — 1  part  sugar  to  2  parts  water. 

Thick — 1  part  sugar  to  1  part  water. 


Heat  the  water  to  boiling,  then  add  the 
sugar  gradually,  stirring  constantly  and  keep- 
ing the  liquid  boiling  until  the  sugar  is  dis- 
solved. Syrup  made  in  this  way  requires 
little  or  no  skimming. 

Use  thin  syrup  with  sweet  fruits.  Use 
medium  syrup  with  sour  fruits.  Thick  syrup 
is  used  in  candying  and  preserving. 

Because  of  the  shortage  of  sugar  it  is 
important  to  use  substitutes  wherever  pos- 
sible. A  very  satisfactory  syrup  for  fruits 
may  be  made  of  one  part  of  light  corn  syrup 
or  honey  to  three  parts  of  water  or  juice  of 
the  fruit.  Add  the  honey  or  corn  syrup  to 
the  liquid  and  simmer  ten  minutes. 

Allow  two  cupfuls  of  syrup  to  each  quart 
jar  of  fruit. 


SPECIAL  INSTRUCTIONS  FOR  CANNING  FRUITS 


Apples 

Wash,  pare,  quarter  or  slice  and  drop  into 
weak  salt  water.  Blanch  \J>4  minutes,  cold- 
dip,  pack  into  jar  and  cover  with  water  or 
thin  syrup.  Put  on  rubber  and  top  and 
adjust  top  bail  or  screw  top  on  with  thumb 
and  little  finger.  Sterilize  for  20  minutes  in 
hot- water  bath.  Remove  jars,  complete  seal 
and  cool. 

With  Steam  Pressure  Outfit  sterilize  8 
minutes  at  5  to  10  pounds  pressure. 

Apples  shrink  during  sterilization  and  for 
this  reason  economy  of  space  is  obtained  by 
canning  them  in  the  form  of  sauce  instead  of 
in  quarters  or  slices.  In  canning  sauce  fill 
the  jars  with  the  hot  sauce  and  sterilize  12 
minutes  in  hot-water  bath. 

Apricots 

Use  only  ripe  fruit.  Wash,  cut  in  half  and 
remove  pit.  Blanch  1  to  2  minutes.  Pack  in 
jar  and  cover  with  medium  syrup.  Put  on 
rubber  and  top  and  adjust  top  bail  or  screw 
top  on  with  thumb  and  little  finger.  Sterilize 
16  minutes  in  hot-water  bath.  Remove 
jars,  complete  seal,  cool  and  store. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Blackberries 

Wash,  pack  closely  and  cover  with  medium 
syrup.  Put  on  rubber  and  top  and  adjust 


top  bail  or  screw  «n  top  with  thumb  and  little 
finger.  Sterilize  16  minutes  in  hot-water 
bath.  Remove  jars,  complete  seal  and  cool. 
With, Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Blueberries  Loganberries 

Currants  Raspberries 

The  method  is  the  same  as  for  blackberries. 
Sterilize  16  minutes  in  hot- water  bath. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Cherries 

Cherries  should  be  pitted  before  being 
canned.  Pack  in  jar  and  cover  with  medium 
syrup.  Put  on  rubber  and  top  and  adjust  top 
bail  or  screw  on  top  with  thumb  and  little 
finger.  Sterilize  16  minutes  in  hot-water 
bath.  Remove  jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Fruit  Juices 

See  "Winter  Jelly  Making"  on  page  17. 
Pears 

Peel  and  drop  into  salt  water  to  prevent 
discoloration.  Blanch  \}4  minutes.  Pack  in 
jar,  whole  or  in  quarters,  and  cover  with  thin 
syrup.  Put  on  rubber  and  top  and  adjust 
top  bail  or  screw  on  top  with  thumb  and  little 


14 


HOME  CANNING  MANUAL 


finger.  Sterilize  20  minutes  in  hot-water 
bath.  Remove  jars,  complete  seal  and  cool. 
A  slice  of  lemon  may  be  added  to  the  con- 
tents of  each  jar  for  flavor. 

With  Steam  Pressure  Outfit  sterilize  8 
minutes  at  5  to  10  pounds  pressure. 

Peaches 

Blanch  in  boiling  water  long  enough  to 
loosen  skins.  Some  peaches  do  not  peel 
readily  even  if  dipped  in  boiling  water.  In 
such  cases  omit  dipping  in  boiling  water  and 
pare  them.  Cold  dip  and  remove  skins.  Cut 
in  half  and  remove  stones.  Pack  in  jars  and 
cover  with  thin  s  rup.  Put  on  rubber  and 
top  and  adjust  top  bail  or  screw  on  top  with 
thumb  and  little  finger.  Sterilize  16  minutes 
in  hot-water  bath.  Remove  jars,  complete 
seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Plums 

Wash,  pack  in  jar  and  cover  with  medium 
syrup.  Put  on  rubber  and  top  and  adjust 
top  bail  or  screw  on  top  with  thumb  and 
little  finger.  Sterilize  16  minutes  in  hot- water 
bath.  Remove  jars,  complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Pineapples 

Pare,  remove  eyes,  shred  or  cut  into  slices 
or  small  pieces,  blanch  3  to  5  minutes,  accord- 
ing to  size  of  pieces,  and  pack  in  jar.  Cover 


with  medium  syrup.  Put  on  rubber  and  top 
and  adjust  top  bail  or  screw  on  top  with  thumb 
and  little  finger.  Sterilize  30  minutes  in  hot- 
water  bath.  Remove  jars,  complete  seal  and 
cool. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 

Quinces 

The  method  is  the  same  as  for  apples. 
They  may  be  canned  with  apples.  Sterilize 
20  minutes  in  hot- water  bath 

With  Steam  Pressure  Outfit  sterilize  8 
minutes  at  5  to  10  pounds  pressure. 

Rhubarb 

Wash  and  cut  into  short  lengths.  Cover 
with  boiling  water  or  thin  syrup.  Put  on 
rubber  and  top  and  adjust  top  bail  or  screw 
on  top  with  thumb  and  little  finger.  Sterilize 
20  minutes  in  hot-water  bath.  Remove  jars, 
complete  seal  and  cool. 

With  Steam  Pressure  Outfit  sterilize  15 
minutes  at  5  to  10  pounds  pressure. 

Strawberries 

Wash  and  pack  closely  in  jar.  Cover  with 
medium  syrup,  put  on  rubber  and  top  and 
adjust  top  bail  or  screw  on  top  with  thumb 
and  little  finger.  Sterilize  16  minutes  in  hot- 
water  bath.  Remove  jars,  complete  seal  and 
cool. 

With  Steam  Pressure  Outfit  sterilize  10 
minutes  at  5  to  10  pounds  pressure. 


CANNING  IN  TIN 


In  sections  where  there  is  a  large  yield  of 
fruits  or  vegetables  canning  m  tin  in  the  home 
is  practical.  This  is  especially  true  when 
the  goods  are  to  be  sold,  as  tin  cans  are  more 
easily  transported  than  glass  containers.  Tin 
cans  of  standard  sizes  may  be  purchased  in 
sanitary  or  cap  and  hole  type.  The  No.  2 
can  is  most  satisfactory  for  canned  vege- 
tables and  small  fruits.  No.  3  is  used  for 
peaches,  pears,  and  tomatoes.  Enameled 
tins  should  be  used  when  canning  berries, 
plums,  cherries,  beets,  pumpkins,  and  greens. 

To  can  in  tin  special  equipment  is  needed. 


This  includes  a  capping  steel,  a  tipping  cop- 
per, fire  pot  for  heating  tools,  flux,  sal  am- 
moniac and  wire  solder.  Sanitary  cans  re- 
quire a  special  machine  for  sealing,  which 
eliminates  the  use  of  all  other  equipment. 

Fruits  and  vegetables  are  prepared  as 
shown  in  the  directions  given  for  the  cold- 
pack  method  on  pages  8  and  9.  The  only 
variation  is  that  after  the  product  is  packed 
the  cap  is  soldered  and  cans  are  then  put 
into  the  sterilizer  and  exhausted  from  two  to 
fifteen  minutes,  depending  upon  the  kind 
of  contents.  Exhausting  is  necessary  as  it 


A  WORD  AS  TO  BOTULISM 

Wide-spread  attention  has  been  attracted  by  the  statement  that  vegetables  canned 
by  the  Single  Period  Cold-pack  Method  had  caused  cases  of  poisoning  technically 
known  as  botulism.  It  has  been  declared  that  the  bacillus  botulinus,  which  produces 
botulism,  was  a  menace  to  all  users  of  vegetables  canned  by  this  method.  Such  state- 
ments were  obviously  circulated  by  those  seeking  to  discourage  American  food-thrift. 
Expert  research  workers  of  the  National  War  Garden  Commission  and  the  United 
States  Department  of  Agriculture  agree  that  there  is  no  danger  of  botulism  from  eating 
vegetables  which  have  been  canned  by  carefully  following  the  directions  issued  by  the 
Commission  or  the  Department.  CARE  MUST  BE  TAKEN,  HOWEVER,  TO 
FOLLOW  DIRECTIONS  EXPLICITLY.  Cooking  canned  vegetables  for  10  minutes 
at  the  boiling  point,  after  opening  the  jar  for  use,  will  remove  any  possible  danger. 
This  applies  also  to  Apricots  and  Pears. 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


15 


FIG.  29 


FIG.  30 


FIG.  31 


CANNING  IN  TIN.     FIG.  29.  Wiping  juice  and  syrup  from  groove.  FIG.  30.    Applying  cap  and  wiping  groove 
with  brush  dipped  in  soldering  fluid.   FIG.  31.   Placing  clean  hot  capping  steel  on  can  and  melting  solder  into  groove. 


drives  out  the  air  which  will  cause  the  can  to 
bulge,  giving  it  the  same  appearance  as  when 
spoilage  has  occurred.  After  exhausting, 
the  cans  are  removed  from  the  sterilizer  and 
the  vent  hole  is  closed.  The  cans  are  re- 
turned to  the  sterilizer  and  sterilized,  follow- 
ing the  time-table  given  on  page  2.  At  the 
end  of  the  sterilization  period  remove  cans 
and  plunge  immediately  into  cold  water. 
Do  not  stack  cans  closely  until  cold. 

After  packing,  label  each  can  by  writing 
the  name  of  contents  on  the  side.  If  in- 
tended for  sale  affix  a  label  just  before  shipping. 
Do  not  allow  paste  to  touch  the  can,  as  it 
will  cause  the  tin  to  rust.  The  label  should 
be  large  enough  to  encircle  the  can  and  over- 
lap at  the  edges.  Put  the  paste  on  one  of  the 
overlapping  edges  and  draw  label  tightly 
around  can,  pasting  the  two  edges  together. 

To  seal,  wipe  top  of  can  clean  and  dry 
and  then  put  the  cap  in  place,  applying  flux 
carefully  to  the  groove.  Do  not  allow  the 
flux  to  enter  can,  as  it  is  poisonous.  Hold 
the  cap  in  place  with  the  center  rod  and  lower 
the  hot  capping  iron  squarely  and  firmly  on 
the  solder  rim  of  the  cap,  or  melt  a  little 


solder  in  the  groove  by  holding  the  solder  wire 
against  the  lower  part  of  the  capping  steel. 
Revolve  the  iron  to  melt  the  solder  and  seal 
the  can.  Lift  the  capping  iron  with  a  sudden 
twist,  holding  the  center  rod  in  place.  When 
solder  has  hardened  remove  center  rod. 

To  tip,  dry  top  of  can  and  apply  flux  to 
the  hole  in  the  center  of  the  cap.  Hold  the 
solder  in  the  left  hand,  brush  it  with  the  hot 
tipping  iron  so  only  a  bead  will  drop  and 
close  hole. 

The  steels  must  be  kept  clean  and  well 
coated  with  solder.  To  do  this,  if  capping 
steel  is  rusty,  clean  with  a  file,  brick  or  emery 
paper.  To  tin  the  capping  steel  heat  and 
dip  in  flux,  then  heat  again  until  red  hot  and 
dip  in  sal  ammoniac  and  solder  until  well 
coated.  Sal  ammoniac  is  made  by  mixing 
equal  parts  of  dry  sal  ammoniac  with  solder 
chips.  Coat  the  tipping  copper  in  same  way. 

Flux  is  made  as  follows:  To  muriatic  acid 
add  strips  of  zinc  until  no  more  will  dissolve. 
Strain  through  a  cloth  and  when  ready  to  use 
add  an  equal  quantity  of  water.  Flux  which 
is  used  for  tinning  the  tools  should  not  be 
used  for  soldering. 


FIG.  32 


FIG.  33 


FIG.  34 


CANNING  IN  TIN,  continued.  FIG.  32.  Turning  steel  to  distribute  solder.  Fig.  33.  Raising  steel  to  allow 
solder  t9  harden  after  pressing  down  on  center  rod.  FIG.  34.  Sealing  with  drop  of  solder  after  exhausting  can 
and  wiping  vent  hole. 


16 


HOME  CANNING  MANUAL 


PRINCIPLES  OF  JELLY  MAKING 


To  be  satisfactory,  jelly  must  be  made  from 
fruit  juice  containing  pectin  and  acid.  Pectin 
is  a  substance  in  the  fruit  which  is  soluble 
in  hot  water  and  which,  when  cooked  with 
sugar  and  acid,  gives,  after  cooling,  the  right 
consistency  to  jelly. 

Fruits  to  be  used  should  be  sound,  just  ripe 
or  slightly  under-ripe,  and  gathered  but  a 
short  time.  Wash  them,  remove  stems  and 
cut  large  fruits  into  pieces. 
With  juicy  fruits  add  just 
enough  water  to  prevent 
burning  while  cooking.  In 
using  fruits  which  are  not 
juicy  cover  them  with  water. 
Cook  slowly  until  the  fruits 
are  soft.  Strain  through  a 
bag  made  of  flannel  or  two 
thicknesses  of  cheesecloth  or 
similar  material. 

TELLY  MAKING   WITH 
PECTIN  TEST 


To  determine  if  the  juice 
contains  pectin,  boil  1  table- 
spoonful  and  cool.  To  this  add  1  table- 
spoonful  of  grain  or  wood  alcohol  and  mix, 
gently  rotating  the  glass.  Let  stand  for  a 
while.  If  a  solid  mass — which  is  pectin — 
collects,  this  indicates  that  in  making  jelly 
one  part  of  sugar  or  sugar  substitute  (corn 
syrup  or  honey)  should  be  used  to  one  part 
of  juice.  If  the  pectin  collects  in  two  or  three 
masses,  use  %  to  ^  as  much  sugar  or  sub- 
stitute as  juice.  If  it  collects  in  several 
small  particles  use  half.  If  the  presence  of 
pectin  is  not  shown  as  described,  it  should  be 
supplied  by  the  addition  of  the  juice  of 
slightly  under-ripe  fruits,  such  as  sour  apples, 
currants,  crab-apples,  green  grapes,  green 
gooseberries  or  wild  cherries. 

Measure  the  juice  and  sugar  or  substitute. 
Sugar  may  be  spread  on  a  platter  and  heated. 
Do  not  let  it  scorch.  When  the  juice  begins 
to  boil  add  the  sugar  or  substitute.  Boil 
rapidly.  This  is  important.  The  jelly  point 
is  reached  when  the  juice  drops  as  one 
mass  from  the  side  of  a  spoon  or  when  two 
drops  run  together  and  fall  as  one  from  the 
side  of  the  spoon.  Skim  the  juice,  pour  into 
sterilized  glasses  and  cool  as  quickly  as  pos- 
sible. Currant  and  green  grape  juice  require 
8  to  10  minutes  boiling  to  reach  the  jelly 
point  while  all  other  juices  require  from  20 
to  30  minutes. 

When  the  jelly  is  cold  pour  over  the  sur- 
face a  layer  of  hot  paraffin.  A  toothpick 
run  around  the  edge  while  the  paraffin  is  still 
hot  will  give  a  better  seal.  Protect  the  par- 
affin with  a  cover  of  metal  or  paper. 


FIG.  35.  Straining  fruit  juice. 


Three  or  more  extractions  of  juice  may  be 
made  from  fruit.  When  the  first  extraction 
is  well  drained  cover  the  pulp  with  water  and 
let  it  simmer  30  minutes.  Drain,  and  test 
juice  for  pectin.  For  the  third  extraction 
proceed  in  the  same  manner.  The  juice  re- 
sulting from  the  second  and  third  extractions 
may  be  combined.  If  the  third  extraction 
shows  much  pectin  a  fourth  extraction  may 
be  made.  The  first  pectin 
test  should  be  saved  for  com- 
parison with  the  others. 

If  the  second,  third  or 
fourth  extraction  of  juice  is 
found  thinner  than  the  first 
extraction,  boil  it  until  it  is 
as  thick  as  the  first,  then 
add  the  sugar  or  substitute 
called  for. 

JELLY  MAKING  WITH- 
OUT TEST 


The  test  for  pectin  is  de- 
sirable, but  it  is  not  essential. 
A  large  percentage  of  house- 
wives make  jelly  without  this  test,  and  satis- 
factory results  may  be  obtained  without  it  if 
care  is  taken  to  follow  directions  and  to  use 
the  right  fruits.  For  the  inexperienced  jelly 
maker  the  safe  rule  is  to  confine  jelly-making 
to  the  fruits  which  are  ideal  for  the  purpose. 
These  include  currants,  sour  apples,  crab- 
apples,  under-ripe  grapes,  quinces,  rasp- 
berries, blackberries,  blueberries,  wild  cher- 
ries, and  green  gooseberries.  These  contain 
pectin  and  acid  in  sufficient  quantities. 

In  making  jelly  without  the  alcohol  test, 
with  the  juice  of  currants  and  under-ripe 
grapes  use  1  cup  of  sugar  to  1  cup  of  juice. 
With  raspberries,  blackberries,  blueberries, 
sour  apples,  crab-apples,  quinces,  wild 
cherries  and  green  goosebe  ries  use  ^  cup 
of  sugar  to  1  cup  of  juice.  This  applies  to 
the  first  extraction  of  juice  and  to  the  later 
extractions  when  they  have  been  boiled  to 
the  consistency  of  the  first  extraction. 

Satisfactory  jelly  may  be  made  by  using 
%  to  34  cup  corn  syrup  or  honey  to  1  cup  of 
fruit  juice,  following  the  general  directions 
for  jelly  making.  The  proportion  of  sugar 
substitute  will  depend  upon  the  acidity  and 
pectin  content  of  the  fruit  juice.  On  account 
of  the  water  content  of  the  corn  syrup  the 
juice  will  require  a  little  longer  cooking  before 
the  jelly  point  is  reached. 

Fruits  which  contain  pectin  but  lack  suffi- 
cient acid  are  peach,  pear,  quince,  sweet 
apple  and  guava.  With  these  acid  may  be 
added  by  the  use  of  juice  of  sour  apples, 
crab-apples  or  under-ripe  grapes. 

Strawberries  and  cherries  have  acidity  but 


CAN  ALL  FOOD  THAT  CAN  BE  CANNED 


17 


lack  pectin.  The  pectin  may  be  supplied  by 
the  addition  of  the  juice  of  sour  apples,  crab- 
apples  or  under-ripe  grapes. 

GENERAL    DIRECTIONS    FOR    JELLY 
MAKING 

Wash,  remove  stems,  and  with  the  larger 
fruits  cut  into  quarters.  Put  into  a  saucepan 
and  cover  with  water.  Allow  to  simmer  until 
the  fruit  is  tender.  Berries  require  the  addi- 
tion of  only  a  small  amount  of  water.  A 
double  boiler  is  excellent  for  heating  a  small 
quantity.  Put  into  a  bag  to  drain,  after 
wringing  the  bag  out  in  scalding  water.  If 
desired,  test  juice  for  pectin  as  described. 
Measure  juice  and  sugar  or  syrup  in 
proportions  indicated  by  the  test  for  pectin  or  as 
directed  under  "Jelly  Making  Without  Test." 
Add  the  sugar  or  syrup  when  the  juice  begins 
to  boil.  The  sugar  or  syrup  may  be  heated 
before  being  added.  This  avoids  chilling 
the  juice.  When  the  boiling  juice  reaches 
the  jelly  point  as  shown  on  page  16,  skim 
and  pour  into  sterilized  glasses. 

WINTER  JELLY  MAKING 

Fruit  juices  may  be  canned  and  made  into 
jelly  as  wanted  during  the  winter.  The  use 


of  sugar  is  not  necessary  until  the  actual 
jelly  making  is  undertaken. 

To  prepare  for  canning  pour  the  juice  into 
sterilized  bottles  or  jars.  Put  into  hot- water 
bath,  with  the  water  reaching  to  the  neck  of 
the  containers.  Allow  to  simmer  20  to  30  min- 
utes. If  jars  are  used  half  seal  them  during 
the  simmering  and  complete  seal  when  removed 
from  the  sterilizer.  Put  absorbent  cotton 
into  the  necks  of  bottles  and  when  the  bottles 
are  taken  from  the  bath  put  in  corks,  forcing 
the  cotton  into  the  neck.  Corks  should  first 
be  boiled  and  dried  to  prevent  shrinking. 
They  may  also  be  boiled  in  paraffin  to  make 
them  air-tight.  After  corking  the  bottles 
apply  melted  paraffin  to  the  tops  with  a 
brush,  to  make  an  air-tight  seal.  Each  bottle 
should  be  labeled.  In  making  jelly  from 
these  juices  during  the  winter  follow  the 
"General  Directions  for  Jelly  Making." 

Any  fruit  juice  may  be  bottled  following 
the  above  method  and  used  for  beverages  and 
for  flavoring  desserts.  Store  jelly  and  bottled 
juices  in  a  cool,  dark,  dry  place. 

The  need  for  conserving  sugar  makes  winter 
jelly  making  an  especially  useful  form  of  con- 
servation in  these  days  of  shortage. 


FRUIT  BUTTERS 


Fruit  butters  may  be  made  from  good 
sound  fruits  or  the  sound  portions  of  fruits 
which  are  wormy  or  have  been  bruised. 
Wash,  pare  and  remove  seeds  if  there  are  any. 
Cover  with  water  and  cook  3  or  4  hours  at  a 
low  temperature,  stirring  often,  until  the 
mixture  is  of  the  consistency  of  thick  apple 
sauce.  Add  sugar,  syrup  or  honey  to  taste 
when  the  boiling  is  two- thirds  done.  Spices 
may  be  added  to  suit  the  taste  when  the 
boiling  is  completed.  If  the  pulp  is  coarse 
it  should  be  put  through  a  wire  sieve  or 
colander.  Pour  the  butter  into  sterilized  jar, 
put  on  rubber  and  cover  and  adjust  top  bail. 
Put  into  a  container  having  a  cover  and  false 
bottom.  Pour  in  an  inch  or  so  of  water  and 
sterilize  quart  jar  or  smaller  jar  5  minutes 
after  the  steam  begins  to  escape.  Remove, 
push  snap  in  place  and  cool. 

Apple  Butter  with  Cider 
Four  quarts  of  sweet  or  sterilized  cider 
should  be  boiled  down  to  2  quarts.  To  this 
add  4  quarts  of  apples  peeled  and  cut  in  small 
pieces.  If  the  texture  of  the  apples  is  coarse 
they  should  be  boiled  and  put  through  a 
strainer  before  being  added  to  the  cider. 
Boil  this  mixture  until  the  cider  does  not 
separate  from  the  pulp.  When  two-thirds 
done  add  one  pound  of  sugar,  syrup  or  honey. 
One-half  teaspoonful  each  of  cinnamon,  all- 
spice and  cloves  may  be  added.  Pour  into 
sterilized  jars  and  sterilize  5  minutes  in  steam. 


Apple  and  pear  butter  may  be  made  by 
following  the  directions  for  apple  butter  with 
cider  but  omitting  the  cider. 

Peach  Butter 

Dip  peaches  in  boiling  water  long  enough 
to  loosen  the  skins.  Dip  in  cold  water,  peel 
and  stone  them.  If  peaches  do  not  peel 
readily  when  dipped  in  boiling  water,  omit 
dipping  and  pare  them.  Mash  and  cook  them 
without  adding  any  water.  Add  half  as  much 
sugar,  syrup  or  honey  as  pulp  and  cook  until 
thick.  Pour  into  sterilized  jars  and  sterilize  5 
minutes  in  steam. 

Plum  butter  may  be  made  following  the 
directions  for  peach  butter. 

Apple  Butter  with  Grape  Juice 

To  every  4  quarts  of  strained  apple  sauce 
add  1  pint  of  grape  juice,  1  cup  of  brown 
sugar,  syrup  or  honey  and  X  teaspoonful  of 
salt.  Cook  slowly,  stirring  often,  until  of  the 
desired  thickness.  When  done  stir  in  1  tea- 
spoonful  of  cinnamon,  pack  in  hot  jars  and 
sterilize  5  minutes  in  steam. 

Dried  Peach  Butter 

Soak  dried  peaches  over  night.  Cook 
slowly  until  tender.  To  each  2  pounds  of 
dried  peaches  add  1  quart  of  canned  peaches 
and  1  $4  pounds  of  sugar,  syrup  or  honey.  If 
a  fine  texture  is  desired,  strain  pulp  through  a 
colander.  Cook  slowly,  stirring  often,  until 
thick.  Pack  in  hot  jars  and  sterilize  5  minutes 
in  steam. 


PART  II 

HOME  DRYING  MANUAL 

Drying  vegetables  and  fruits  for  winter  use  is  one  of  the  vital  national 
needs.  As  a  national  need  it  becomes  a  patriotic  duty.  As  a  patriotic 
duty  it  should  be  done  in  every  family. 

Failure  to  prepare  vegetables  and  fruits  for  winter  use  by  Drying  is  one  of 
the  worst  examples  of  American  extravagance.  During  the  summer  nature 
provides  an  over-abundance.  This  year,  with  the  planting  of  5,285,000  home 
food  gardens,  stimulated  by  the  National  War  Garden  Commission  and  the 
United  States  Department  of  Agriculture,  this  abundance  will  be  especially 
large.  The  excess  supply  is  not  meant  to  go  to  waste.  The  over-abundance 
of  the  summer  should  be  made  the  normal  supply  of  the  winter.  The  indi- 
vidual family  should  conduct  Drying  on  a  liberal  scale.  In  no  other  way  can 
there  be  assurance  that  America's  food  supply  will  meet  our  own  needs.  In 
no  other  way,  surely,  can  we  answer  the  enormous  demands  made  upon  us 
for  furnishing  food  for  our  European  Allies. 


IMPORTANCE  OF  FOOD  THRIFT 


Winter  buying  of  vegetables  and  fruits  is 
costly.  It  means  that  you  pay  transporta- 
tion, cold-storage  and  commission  merchants' 
charges  and  profits.  Summer  is  the  time  of 
lowest  prices.  Summer,  therefore,  is  the  time 
to  buy  for  winter  use. 

Every  pound  of  food  products  grown 
this  year  will  be  needed  to  combat  Food 
Famine.  The  loss  that  can 
be  prevented,  the  money 
saving  that  can  be  effected 
and  the  transportation  relief 
that  can  be  brought  about 
make  it  essential  that  every 
American  household  should 
make  vegetable  and  fruit 
Drying  a  part  of  its  program 
of  Food  Thrift.  The  results  can  be  gained 
in  no  other  way. 

Vegetable  and  fruit  Drying  have  been 
little  practiced  for  a  generation  or  more. 
Its  revival  on  a  general  scale  is  the  pur- 
pose of  this  Manual.  There  is  no  desire 
to  detract  from  the  importance  of  canning 
operations.  Drying  must  not  be  regarded 
as  taking  the  place  of  the  preservation  of 
vegetables  and  fruits  in  tins  and  glass  jars. 
It  must  be  viewed  as  an  important  adjunct 
thereto.  Drying  is  important  and  economical 
in  every  home,  whether  on  the  farm,  in  the 
village,  in  the  town,  or  in  the  city.  For  city 


FIG.  1.  Carrots  cut  lengthwise. 


dwellers  it  has  the  special  advantage  that 
little  storage  space  is  required  for  the  dried 
product.  One  hundred  pounds  of  some  fresh 
vegetables  will  reduce  to  10  pounds  in  dry- 
ing without  loss  of  food  value  or  much  of 
the  flavor. 

This  year's  need  for  vegetable  and  fruit 
Drying  is  given  added  emphasis  by  the 
shortage  of  tin  for  the  man- 
ufacture of  cans.  This  con- 
dition has  created  an  un- 
usual demand  for  glass  jars. 
For  this  year,  therefore,  Dry- 
ing is  of  more  than  normal 
importance.  Dried  products 
can  be  stored  in  receptacles 
that  could  not  be  used  for 
canning.  This  is  excellent  conservation. 

DRYING  IS  SIMPLE 
A  strong  point  in  connection  with  vege- 
table and  fruit  Drying  is  the  ease  with 
which  it  may  be  done.  The  process  is  simple. 
The  cost  is  slight.  In  every  home  the  neces- 
sary outfit,  in  its  simplest  form,  is  already  at 
hand.  Effective  Drying  may  be  done  on 
plates  or  dishes  placed  in  the  oven,  with  the 
oven  door  partially  open.  It  may  be  done 
on  the  back  of  the  kitchen  stove,  with  these 
same  utensils,  while  the  oven  is  being  used 
for  baking.  It  may  also  be  done  on  sheets  of 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


19 


paper  or  lengths  of  muslin  spread  in  the  sun 
and  protected  from  insects  and  dust. 

Apparatus  for  home  Drying  on  a  larger 
scale  may  be  made  at  home  or  bought  at 
small  cost.  Still  larger  equipment  may  be 
bought  for  community  drying  operations  in 
which  a  group  of  families  combine  for  co- 
operative work,  at  a  school  or  other  con- 


FIG.  2.  Potatoes  prepared  by  use  of  meat  chopper. 


venient  center.  This  latter  is  especially  rec- 
ommended as  giving  the  use  of  the  most  im- 
proved outfits  at  slight  cost  to  the  individual 
family.  See  "Community  Work,"  page  3. 

Best  results  are  obtained  by  rapid  drying, 
but  care  must  be  taken  not  to  let  the  tem- 
perature rise  above  the  limit  specified  in  the 
directions  and  table. 

One  of  the  chief  essentials  in  Drying  is  free 
circulation  of  air,  in  order  that  the  moist  air 
may  escape  and  dry  air  take  its  place. 

METHODS  OF  DRYING 

For  home  Drying  satisfactory  results  are 
obtained  by  any  one  of  three  principal 
methods.  These  are: 

1.  Sun  Drying. 

2.  Drying  by  Artificial  Heat. 

3.  Drying  by  Air-blast.     (With  an  electric 
or  other  motor  fan.) 

These  methods  may  be  combined  to  good 
advantage. 


FIG.  3.  Apples  peeled  and  sliced  for  drying. 


SUN  DRYING 

Sun  Drying  has  the  double  advantage  of 
requiring  no  expense  for  fuel  and  of  freedom 
from  danger  of  overheating.  For  sun  Dry- 
ing of  vegetables  and  fruits  the  simplest  form 
is  to  spread  the  slices  or  pieces  on  sheets  of 
plain  paper  or  lengths  of  muslin  nailed  to 
strips  of  wood  and  expose  them  to  the  sun. 
Muslin  is  to  be  preferred  if  there  is  danger  of 
sticking.  Trays  should  be  used  for  large 
quantities.  Sun  Drying  requires  bright, 


hot  days  and  a  breeze.  Once  or  twice  a  day 
the  product  should  be  turned  or  stirred  and 
the  dry  pieces  taken  out.  The  drying  prod- 
uct should  be  covered  with  cheesecloth 
tacked  to  a  frame  for  protection  from  dust 
and  flying  insects.  Care  must  be  taken  to 
provide  protection  from  rain,  dew  and  moths. 
During  rains  and  just  before  sunset  the  prod- 
ucts should  be  taken  indoors  for  protection. 

TRAYS  FOR  SUN  DRYING 

To  make  a  tray  cheaply  for  use  in  sun 
drying,  take  strips  of  lumber  three-quarters 
of  an  inch  thick  and  2  inches  wide  for  the 
sides  and  ends.  To  form  the  bottom,  laths 
should  be  nailed  to  these  strips,  with  spaces 
of  one-eighth  of  an  inch  between  laths  to 
permit  air  circulation.  A  length  of  4  feet, 
corresponding  to  the  standard  lengths  of 
laths,  is  economical.  Nail  3  strips  across 
the  bottom  in  the  opposite  direction  from 
the  laths  to  prevent  warping  and  to  allow 
space  when  the  trays  are  stacked.  The 


FIG.  4.  Small  outdoor  drier,  easily  made  at  home. 
It  has  glass  top,  sloping  for  exposure  to  sun.  Tray 
is  shown  partly  projecting,  to  indicate  construction. 

trays  should  be  of  uniform  size  in  order  that 
they  may  be  stacked  together  for  conve- 
nience in  handling.  Never  put  trays  directly 
on  the  ground.  They  should  rest  on  supports 
a  few  feet  above  the  ground  and  should  face 
the  south  or  southwest  so  as  to  receive  the 
sun's  rays  the  longest  possible  time. 

A  small  homemade  Sun  Drier,  easily 
constructed  (Fig.  4),  is  made  of  light  strips 
of  wood,  a  sheet  of  glass,  a  small  amount  of 
galvanized  wire  screen  and  some  cheese- 
cloth. A  convenient  size  for  the  glass  top 
is  18  by  24  inches.  To  hold  the  glass  make 
a  light  wooden  frame  of  strips  of  wood  >£ 
inch  thick  and  1  inch  wide.  This  frame  should 
have  legs  of  material  1  by  1^  inches,  with  a 
length  of  12  inches  for  the  front  legs  and  18 
inches  for  those  in  the  rear.  This  will  cause 
the  top  to  slope,  which  aids  in  circulation  of 
air  and  gives  direct  exposure  to  the  rays  of  the 
sun.  As  a  tray  support,  nail  a  strip  of  wood 
to  the  legs  on  each  of  the  four  sides,  about 


20 


HOME  DRYING  MANUAL 


4  inches  below  the  top  framework  and  sloping 
parallel  with  the  top.  The  tray  is  made  of 
thin  strips  of  wood  about  2  inches  wide  and 
has  a  galvanized  wire  screen  bottom.  There 
will  be  a  space  of  about  2  inches  between  the 
top  edges  of  the  tray  and  the  glass  top  of  the 
Drier,  to  allow  for  circulation.  Protect  both 
sides,  the  bottom  and  the  front  end  of  the 
Drier  with  cheesecloth  tacked  on  securely  and 
snugly,  to  exclude  insects  and  dust  with- 
out interfering  with  circulation.  At  the 
rear  end  place  a  cheesecloth  curtain  tacked 
at  the  top  but  swinging  free  below,  to  allow 
the  tray  to  be  moved  in  and  out.  Brace 


FIG.  5.  Commercial  drier  for  use  in  oven. 

the  bottom  of  this  curtain  with  a  thin  strip 
of  wood,  as  is  done  in  window  shades.  This 
curtain  is  to  be  fastened  to  the  legs  by  buttons 
when  the  tray  is  in  place. 

DRYING  BY  ARTIFICIAL  HEAT 

Drying  by  artificial  heat  is  done  in  the  oven 
or  on  top  of  a  cookstove  or  range,  in  trays 
suspended  over  the  stove  or  in  a  specially 
constructed  drier  built  at  home  or  purchased. 

When  drying  with  artificial  heat  a  ther- 
mometer must  be  used.  This  should  be 
placed  in  the  drier  and  frequently  observed. 

OVEN  DRYING 

The  simplest  form  of  Oven  Drying  is  to 
place  small  quantities  of  foodstuffs  on  plates 
in  a  slow  oven.  In  this  way  leftovers  and 
other  bits  of  food  may  be  saved  for  winter 
use  with  slight  trouble  and  dried  while  the 
top  of  the  stove  is  being  used.  This  is 
especially  effective  for  sweet  corn.  A  few 
sweet  potatoes,  apples  or  peas,  or  even  a 
single  turnip,  may  be  dried  and  saved.  To 
keep  the  heat  from  being  too  great  leave  the 
oven  door  partially  open.  For  oven  use  a 
simple  tray  may  be  made  of  galvanized  wire 
screen  of  convenient  size,  with  the  edges 


bent  up  for  an  inch  or  two  on  each  side. 
At  each  corner  this  tray  should  have  a  leg 
an  inch  or  two  in  length,  to  hold  it  up  from 


FIG.  6.  Commercial  drier  which  may  be  placed  on 
top  of  cookstove  or  suspended  over  a  lamp. 

the  bottom  of  the  oven  and  permit  circula- 
tion of  air  around  the  product. 

An  oven  drier  which  can  be  bought  at  a 
low  price  is  shown  in  Fig.  5. 

DRYING  ON  TOP  OF  OR  OVER  STOVE 

An  effective  Drier  for  use  over  a  stove  or 
range  may  be  made  easily  at  home.  Such 
a  Drier  is  shown  in  Fig.  9.  For  the  frame 
use  strips  of  wood  >£-inch  thick  and  2  inches 
wide.  The  trays  or  shelves  are  made  of 
galvanized  wire  screen  of  small  mesh  tacked 
to  the  supports;  or  separate  trays,  sliding  on 
strips  attached  to  the  framework,  are  de- 
sirable. This  Drier  may  be  suspended  from 
the  ceiling  over  the  kitchen  stove  or  range, 
or  over  an  oil, 
gasoline,  or  gas 
stove,  and  it 
may  be  used 
while  cooking  is 
being  done.  If 
an  oil  stove  is 
used  there  must 
be  a  tin  or  galva- 
nized iron  bot- 
tom 4  inches 
below  the  lowest 
tray,  to  prevent 
the  fumes  of  the 
oil  from  reaching 
and  passing 
through  the  ma- 
terial which  is 
to  be  dried,  and  FlGi  7.  Commercial  drier  for  use 
to  distribute  the  on  stove, 

heat.  A  bottom  of  this  kind  may  be  easily 
attached  to  any  Drier,  either  home-made  or 
commercial.  A  framework  crane  as  shown  in 
Fig.  9  makes  it  possible  for  this  Drier  to 
be  swung  aside  when  not  in  use. 

In  Fig.  8  is  shown  another  form  of  Home- 
made Cookstove  Drier,  more  pretentious 
than  that  shown  in  Fig.  9,  but  still  easily 
and  cheaply  made.  A  good  size  for  this  is: 
base,  16  by  24  inches;  height,  36  inches.  The 
lower  part  or  supporting  framework,  6  inches 
high,  is  made  of  galvanized  sheet  iron, 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


21 


slightly  flaring  toward  the  bottom,  and  with 
two  ventilating  holes  in  each  of  the  four 
sides.  The  frame,  which  rests  on  this  base, 
is  made  of  strips  of  wood  1  or  1^4  inches  wide. 


FIG.  8.    Home-made  drier  of  galvanized  iron, 
for  use  on  stove. 

Wooden  strips,  1>£  inches  wide,  and  3  inches 
apart,  serve  to  brace  the  sides  and  furnish 
supports  for  the  trays. 

In  a  Drier  of  the  dimensions  given  there 
is  room  for  eight  trays.  The  sides,  top  and 
back  are  of  galvanized  iron  or  tin  sheets, 
tacked  to  the  framework,  although  thin 


FIG.  9.  Home-made  drier  with  swinging  crane. 

strips  of  wood  may  be  used  instead  of  the 
metal.  Small  hinges  and  thumb-latch  are 
provided  for  the  door.  Galvanized  sheet 
iron,  with  numerous  small  holes  in  it,  is 
used  for  making  the  bottom  of  the  Drier. 
To  prevent  direct  heat  from  coming  in  con- 


tact with  the  product,  and  also  to  distribute 
the  heat  by  radiation,  a  piece  of  galvanized 
sheet  iron  is  placed  2  inches  above  the  bot- 
tom. This  piece  is  3  inches  shorter  and  3 
inches  narrower  than  the  bottom  and  rests 
on  two  wires  fastened  to  the  sides. 

The  trays  are  made  of  wooden  frames  of 
1-inch  strips,  to  which  is  tacked  galvanized 
wire  screen.  Each  tray  should  be  3  inches 
shorter  than  the  Drier  and  enough  narrower 
to  allow  it  to  slide  easily  on  the  supports  in 
being  put  in  or  taken  out. 

In  placing  the  trays  in  the  Drier  push  the 
lower  one  back  as  far  as  it  will  go,  leaving 
a  3-inch  space  in  front.  Place  the  next  tray 
even  with  the  front,  leaving  the  space  at 
the  back.  Alternate  all  the  trays  in  this 
way,  to  facilitate  the  circulation  of  the 
heated  air.  It  is  well  to  have  a  ventilating 
opening,  6  by  2  inches,  in  the  top  of  the 
Drier  to  discharge 
moisture.  The 
trays  should  be 
shifted  during  the 
drying  process,  to 
procure  uniform- 
ity of  drying. 

One  of  the  sim- 
plest     forms      of 
homemade     Drier      FlG«  ia  Commercial  drier, 
is  a  tray    with   bottom   of   galvanized  wire 
screen,  suspended   over   stove   or   range,  as 
shown  in  Fig.  12. 

Commercial  Driers 

Cookstove  Driers  are  in  the  market  in 
several  types.  One  of  these,  shown  in  Fig. 
7,  has 'a  series  of  trays  in  a  framework, 
forming  a  compartment.  This  is  placed  on 
top  of  the  stove.  A  similar  drier  is  shown 
in  Fig.  10.  Another,  shown  in  Fig.  6, 
is  a  shallow  metal  box  to  be  filled  with 
water,  and  so  constructed  that  one  end  may 
rest  on  the  back  of  the  stove  and  the  other  on 
a  prop  reaching  to  the  floor,  or  it  may  be 
suspended  over  a  lamp. 

Commercial  Driers  having  their  own  fur- 
naces may  be  bought  at  prices  ranging  from 
$24  to  $120.  This  type  is  pictured  in  Fig. 
11.  Some  of  these,  in  the  smaller  sizes,  may 
be  bought  without  furnaces,  and  used  on  the 
top  of  the  kitchen  stove,  as  Fig.  7.  The  cost 
is  from  $16  upwards. 

AIR-BLAST—ELECTRIC  FAN 

The  use  of  an  electric  fan  is  an  effective 
means  of  Drying.  Fig.  15  shows  how  this 
household  article  is  used.  A  motor  fan  run 
by  kerosene  or  alcohol  serves  the  same  pur- 
pose. Sliced  vegetables  or  fruits  are  placed 
on  trays  and  the  fan  placed  close  to  one  end 
of  the  box  holding  the  trays,  with  the  current 


22 


HOME  DRYING  MANUAL 


FIG.  11.  Commercial  drier 
with  furnace. 


directed  along  the  trays,  lengthwise.  Insects 
must  be  kept  out  by  the  use  of  cheesecloth 
or  similar  material.  Drying  by  this  proc- 
ess may  be  done 
in  twenty-four 
hours  or  less. 
With  sliced  string 
beans  and  shred- 
ded sweet  pota- 
toes a  few  hours 
are  sufficient,  if 
the  air  is  dry.  Re- 
arrange the  trays 
after  a  few  hours, 
as  the  drying 
will  be  more 
rapid  nearest  the 
fan. 

As  artificial 
heat  is  not  used 
in  fan  drying  it 
is  important  to  blanch  or  steam  the  vege- 
tables for  the  full  specified  time.  It  is  also 
necessary  that  all  fan-dried  products  be 
heated  in  an  oven  to  180°  F.  for  10  or  15 
minutes  before  storing. 

DETAILS  OF  DRYING 

As  a  general  rule  vegetables  or  fruits, 
for  Drying,  must  be  cut  into  slices  or  shreds, 
with  the  skin  removed.  In  using  artificial 
heat  be  careful  to  start  at  a  comparatively 
low  temperature  and  gradually  increase.  De- 
tails as  to  the  proper  scale  of  temperatures 
for  various  vegetables  and  fruits  are  given  in 
the  directions  in  this  Manual  and  in  the  time- 
table on  page  28.  To  be  able  to  gauge  the 
heat  accurately  a  thermometer  must  be  used. 
An  oven  thermometer  may  be  bought  at  slight 
cost.  If  the  thermometer  is  placed  in  a  glass 
of  salad  oil  the  true  temperature  of  the  oven 
may  be  obtained. 


FIG.  12.  Simple  tray  drier  made  at  home. 

In  the  detailed  instructions  on  pages  25,  26,  27 
and  28,  the  temperatures  used  are  Fahrenheit. 
The  temperatures  indicated  are  for  Drying  by 
artificial  heat. 

The  actual  time  required  for  Drying  can- 
not be  given,  and  the  person  in  charge  must 


exercise  judgment  on  this  point.  A  little 
experience  will  make  it  easy  to  determine 
when  products  are  sufficiently  dried.  When 
first  taken  from  the  Drier  vegetables  should  be 
rather  brittle,  and  fruits  rather  leathery  and 
pliable.  One  method  of  determining  whether 
fruit  is  dry  enough  is  to  squeeze  a  handful, 
if  the  fruit  separates  when  the  hand  is  opened, 
it  is  dry  enough.  Another  way  is  to  press  a 


FIG.  13.  Electric  range,  useful  for  drying. 

single  piece;  if  no  moisture  comes  to  the  sur- 
face the  piece  is  sufficiently  dry.  Berries  are 
dry  enough  if  they  stick  to  the  hand  but  do 
not  crush  when  squeezed. 

PREPARING   MATERIAL  FOR   DRYING 

A  sharp  kitchen  knife  will  serve  every 
purpose  in  slicing  and  cutting  vegetables 
and  fruits  for  Drying  if  no  other  device  is 
at  hand.  The  thickness  of  the  slices  should 
be  from  an  eighth  to  a  quarter  of  an  inch. 
Whether  sliced  or  cut  into  strips  the  pieces 
should  be  small  so  as  to  dry  quickly.  They 
should  not,  however,  be  so  small  as  to  make 
them  hard  to  handle  or  to  keep  them  from 
being  used  to  advantage  in  preparing  dishes 
for  the  table  such  as  would  be  prepared  from 
fresh  products. 

Food    choppers,    crout    slicers    or    rotary 
slicers  may  be   used 
to  prepare   food   for 
drying. 

Vegetables  and 
fruits  for  Drying 
should  be  fresh, 
mature  and  in  prime 
condition  for  eating. 
As  a  general  rule 
vegetables  will  dry 
better  if  cut  into 
small  pieces  with  the 
skins  removed. 
Berries  are  dried 
whole.  Apples, 
quinces,  peaches  and 


FIG.  14.  Motor-fan,  run 
by  kerosene  6r  alcohol. 


pears  dry  better  if  cut  into  rings  or  quarters. 
Cleanliness  is  imperative.     Knives  and  slicing 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


23 


devices  must  be  carefully  cleansed  before  and 
after  use.  A  knife  that  is  not  bright  and 
clean  will  discolor  the  product  on  which  it 
is  used  and  this  should  be  avoided. 

BLANCHING 

Blanching  is  desirable  for  successful 
vegetable  Drying.  Blanching  gives  more 
thorough  cleansing,  removes  objectionable 


FIG.  15.  Series    of    trays    enclosed    in    wall-board 
box,  for  use  with  electric  fan. 


odors  and  flavors,  kills  protoplasm  and 
softens  and  loosens  the  fiber,  allowing  quicker 
and  more  uniform  evaporation  of  the  mois- 
ture, stops  destructive  chemical  changes, 
and  gives  better  color.  It  is  done  by  placing 
the  vegetables  in  a  piece  of  cheesecloth,  a 
wire  basket  or  other  porous  container  and 
plunging  them  into  boiling  water.  A  more 
desirable  way  is  to  blanch  in  steam.  For 
small  quantities  a  pail  or  deep  kettle  is  ser- 
viceable. A  false  bottom  raised  an  inch  or 
more  is  necessary.  Upon  this  rests  a  wire 
basket  or  cheesecloth  filled  with  the  prepared 
vegetables.  The  water  should  be  just  below 
the  false  bottom  and  be  boiling  vigorously 
when  the  products  are  put  in.  Cover  with  a 
tight-fitting  cover.  Keep  the  water  boiling 
during  the  blanching  period.  For  larger 


FIG.  16.  Meat  chopper  for  preparing  vegetables. 

quantities  a  wash-boiler  partially  filled  with 
water  is  convenient.  Bricks  set  on  end  or  a 
wooden  frame  raised  a  few  inches  above 
the  water  make  good  supports  for  the  con- 
tainers. 


Do  not  continue  blanching  longer  than  the 
prescribed  time  as  some  of  the  valuable 
constitutents  will  dissolve  out,  the  color  will 
be  destroyed  and  the  starch  will  be  partially 
cooked  to  a  paste. 

The  time  required  is  short  and  varies  with 
different  vegetables.  For  the  proper  time 
in  each  case  consult  the  directions  given  for 
Drying  on  pages  25,  26,  27  and  28  and  the 
time-table  on  page  28. 

After  blanching,  drain  to  remove  moisture 
and  arrange  on  trays. 

DANGER  FROM  INSECTS 

In  addition  to  exercising  great  care  to 
protect  vegetables  and  fruits  from  insects 
during  the  Drying  process,  precautions  should 
be  taken  with  the  finished  product  to  prevent 
the  hatching  of  eggs  that  may  have  been 
deposited.  One  measure  that  is  useful  is  to 
subject  the  dried  material  to  a  heat  of  180° 
F.  for  from  5  to  10  minutes.  By  the  applica- 
tion of  this  heat  the  eggs  will  be  killed.  Be 
careful  not  to  apply  heat  long  enough  to 
damage  the  product.  Store  as  soon  as  re- 
moved from  the  oven. 

"CONDITION"  BEFORE  STORING 

The  word  "conditioning"  as  used  in  con- 
nection with  drying  vegetables  and  fruits 
simply  means ' '  thorough  drying. "  It  indicates 
the  after  treatment  of  products  on  their 
removal  from  the  drying  trays. 

Put  the  dried  products  in  bins,  boxes,  or, 
if  the  quantity 
is  small,  in  bowls. 
Once  a  day  for 
a  period  of  ten 
days  to  two 
weeks,  stir  thor- 
oughly or  pour 
from  one  box  to 
another.  The 
contai  ners 
should  be  in  a  clean,  dry  room,  and  pro- 
tected from  light  and  insects.  Shutters  and 
screens  at  the  window  are  desirable.  Other- 
wise protect  the  dried  food  by  spreading 
clean  cloths  over  it.  If  any  part  of  the 
material  is  found  to  be  moist,  after  this  pro- 
cess, return  it  to  the  drier  for  a  short  time. 
When  for  several  days  no  change  in  the 
moisture  content  has  been  noticed,  and 
therefore  no  extra  drying  has  been  necessary, 
the  products  are  ready  to  be  stored. 

Properly  conditioned  products  can  be  stored 
without  danger  of  spoiling,  because  spores  and 
fungi  cannot  begin  growth  if  there  is  uniform 
freedom  from  moisture  on  the  surface. 

PRACTICALLY  ALL  DRIED  PROD- 
UCTS  SHOULD  BE  CONDITIONED. 


FIG.  17.  Croutslicer. 


24 


HOME  DRYING  MANUAL 


FIG.  18.  Vegetable  and  fruit 
slicer. 


STORAGE  FOR  DRIED  PRODUCTS 

Of  importance  equal  to  proper  Drying  is 
the  proper  packing  and  storage  of  the  finished 
product.  With  the  scarcity  of  tins  and  the 
high  prices  of  glass  jars  it  is  recommended 
that  other  containers  be  used.  Those  easily 
available  are  baking-powder  cans  and  similar 
covered  tins,  pasteboard  boxes  having  tight- 
fitting  covers,  strong  paper  bags,  and  patented 

paraffin  paper 
boxes,  which 
may  be  bought 
in  quantities  at 
comparatively 
low  cost. 

A  paraffin  con- 
tainer  of  the 
type  used  by 
oyster  dealers 
for  the  delivery 
of  oysters  will  be 
found  inexpen- 
sive and  easily  handled.  If  using  this,  or  a 
baking-powder  can  or  similar  container,  after 
filling  adjust  the  cover  closely.  For  storage 
on  a  larger  scale  use  closely  built  wooden 
boxes  with  well-fitted  lids.  Line  each  box 
with  paraffin  paper  in  several  layers.  The 
paper  should  cover  the  top  of  the  contents. 

It  is  essential  that  the  container  should 
exclude  light  and  insects  but  it  should  not  be 
air-tight.  Products  stored  in  air-tight  con- 
tainers suffer  damage  through  moisture  which 
escapes  from  the  product  and  condenses  in 
the  package. 

If  a  paper  bag  is  used,  the  top  should  be 
twisted,  doubled  over  and  tied  with  a  string. 
Another  good  precau- 
tion is  to  store  bags 
within  an  ordinary 
lard  pail  or  can  or 
other  tin  vessel  hav- 
ing a  fairly  close-fit- 
ting cover. 

The  products 
should  be  stored  in 
a  warm,  dry  place, 
well  ventilated  and 
protected  from  rats, 
mice  and  insects.  An 
attic  or  upstairs- 
room  which  is  warmed 
by  pipes  or  flues  pass- 
ing through  makes  a 

very  satisfactory 
FIG.  19.   Slicing  corn.         ^      Shelves   ^ 

a  furnace  also  make  a  suitable  storage  place. 
In  sections  where  the  air  is  very  moist, 
especial  care  must  be  used.  The  containers 
should  be  opened  occasionally  and  if  any 
moisture  has  been  taken  up  the  contents 
should  be  placed  in  the  oven  until  dry. 


It  is  good  practice  to  use  small  containers 
so  that  it  may  not  be  necessary  to  leave  the 
contents  exposed  long  after  opening  before  use. 

For  convenience  label  all  packages. 

Before  storing  products  prepared  by  sun 
drying,  artificial  heat  must  be  applied  to 
destroy  possible  insect  eggs.  To  do  this  place 
the  products  in  the  oven,  spread  in  thin 


FIG.  20.   Arranging  "vegetables  or  fruits  on  trays. 

layers,  and  allow  them  to  remain  until  the 
temperature  reaches  180°  F.  as  indicated  by 
a  thermometer  inside  partially  open  oven. 

WINTER  USE  OF  PRODUCTS 

In  preparing  dried  vegetables  and  fruits 
for  use  the  first  process  is  to  restore  the 
water  which  has  been  dried  out  of  them. 
All  dried  foods  require  soaking.  After  soak- 
ing the  dried  products  will  have  a  better 
flavor  if  cooked  in  a  covered  utensil  at  a  low 
temperature  for  a  long  time.  Dried  products 
should  be  prepared  and  served  as  fresh  prod- 
ucts are  prepared  and  served.  They  should 
be  cooked  in  the  water  in  which  they  have 
been  soaked,  as  this  utilizes  all  of  the  mineral 
salts,  which  would  otherwise  be  wasted. 

There  can  be  no  definite  rule  for  the  amount 
of  water  required  for  soaking  dried  products 
when  they  are  to  be  used,  as  the  quantity  of 
water  evaporated  in  the  drying  process  varies 
with  different  vegetables  and  fruits.  As  a 
general  rule  from  3  to  4  cups  of  water  will  be 
required  for  1  cup  of  dried  material. 

In  preparing  for  use,  peas,  beans,  spinach 
and  like  vegetables  should  be  boiled  in  water' 
to  which  there  has  been  added  soda  in  the 
proportion  of   y&  teaspoonful  of  soda  to   1 
quart  of  water.     This  improves  the  color. 

In  preparing  to  serve  dried  vegetables 
season  them  carefully.  For  this  purpose 
celery,  mustard,  onion,  cheese  and  nutmeg 
give  desirable  flavoring,  according  to  taste. 

From  3  to  4  quarts  of  vegetable  soup  may 
be  made  from  4  oz.  of  dried  soup  vegetables. 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


25 


DIRECTIONS  FOR  VEGETABLE  DRYING 


Potatoes 

Wash  well,  and  pare  very  thinly.  If  a 
rotary  peeler  is  used,  the  potatoes  should  be 
graded  for  size,  and  those  of  similar  size 
pared  in  groups.  The  eyes  will  have  to  be 
removed  by  hand.  Cut  into  slices 
Ke  to  %  inch  thick.  Blanch  in 
steam  1  to  3  minutes;  or  in  boil- 
ing water  2  to  3  minutes.  The 
water  should  boil  vigorously 
enough  to  keep  the  pieces  sepa- 
rated and  in  motion.  Drain  and 
place  on  drying  trays  in  one-inch 
layers,  then  dry  at  once.  The 
blanching  should  be  just  long 
enough  to  prevent  darkening  while 
the  potatoes  are  drying.  Start 
drying  at  a  temperature  of  125°  F. 
and  raise  gradually  to  145°  to 
150°  F.  toward  the  end  of  the  dry- 
ing period.  When  dry  enough, 
the  pieces  of  potato  will  be  free 
from  opaque,  spongy  white  places, 
and  will  rattle  when  stirred.  Re- 
move from  drier,  condition  and 
store. 

Beets,  Carrots  and  Parsnips 

Wash  well,  scrape  off  skin,  and 
cut  into  slices  of  a  uniform  thick- 
ness— Ke  to  %  inch.     Blanch  2 
minutes   in  steam  or   boiling  water.  Drain 
well,  spread  on   drying    trays,    and    dry  at 
an   initial  temperature  of  120°  F.  and  not 
exceeding  145°  F.  during  the    entire    drying 
period.     These  products  are  sufficiently  dry 
when  the  pieces  break  if  an  effort  is  made  to 
bend  them,  and  when  no  moisture  shows  if 
they  are  pressed  between  the  fingers. 

Cabbage 

Take  heads  which  are  well  developed. 
Remove  all  loose  outside  leaves  and  central 
stalk.  Shred  or  cut  into  strips  a  few  inches 
long.  Blanch  in  steam  3  minutes,  or  in 
boiling  water  4  minutes.  Use  a  wire  basket, 
fill  not  more  than  6  to  8  inches  deep;  and 
stir  well  during  the  process.  When  drying, 
spread  in  layers  not  over  1  inch  deep,  and 
stir  frequently  until  the  product  is  dry  enough 
not  to  stick  together  in  close  masses.  Begin 
drying  at  115°  to  125°  F.  and  when  the  cab- 
bage is  nearly  dry,  raise  the  temperature  not 
to  exceed  135°  F.  Remove  from  drier  when  no 
moisture  can  be  squeezed  out  of  thicker  pieces 
by  strong  pressure  between  the  fingers. 


Cauliflower 

After  cleaning,  divide  into  small  pieces. 
The  head  may  be  cut  by  a  vegetable  slicer, 
if  preferred.  Blanch  6  minutes  in  steam  or 
4  minutes  in  boiling  water.  Spread  in  thin 


FIG.  21.    Preparing  dried  products  for  storing. 

layers  on  drying  trays.  Start  at  a  tempera- 
ture of  120°  F.  and  gradually  increase  to 
130°  F.  Although  turning  dark  while  drying, 
cauliflower  will  regain  part  of  original  color 
in  soaking  and  cooking.  The  drying  is  com- 
plete when  strong  pressure  between  the  fingers 
does  not  squeeze  out  moisture  from  the 
thicker-  pieces. 

Celery 

After  washing,  carefully  cut  into  even- 
length  pieces — j£  inch  or  1  inch  is  a  good 
measure.  Blanch  3  minutes  in  steam  or  2 
minutes  in  boiling  water.  Drain  well,  and 
spread  on  drying  trays  in  >£  inch  layers. 
Dry  at  135°  F.,  stirring  occasionally. 

Garden  Peas 

If  the  pods  are  dusty,  wash  well  before 
shelling.  Garden  peas  with  non-edible  pod 
are  taken  when  of  size  suitable  for  table  use. 
Blanch  3  to  5  minutes  according  to  size,  then 
drain  and  spread  on  drying  trays.  A  depth 
of  y^  to  1  inch  is  practicable,  but  single 
layers  will  dry  quicker.  Start  the  drying  at 


FIRE  PREVENTION 

In  home  drying  care  should  be  taken  that  danger  from  fire  does  not  result,  Driers 
made  wholly  or  partly  of  wood  should  not  be  exposed  to  heat  in  such  way  that  the 
woodwork  might  catch  fire  if  accidentally  overheated  or  left  alone  too  long.  DO  NOT 
USE  WOOD  ON  TOP  OF  A  STOVE. 


26 


HOME  DRYING  MANUAL 


a  temperature  of  115°  to  120°  F.,  raising  it 
gradually  to  140°  F.  Stir  occasionally. 
When  sufficiently  dry,  peas  will  show  no 
moisture  near  the  center  when  split  open. 

For  use  in  soups  or  puree,  shell  mature 
peas,  pass  them  through  a  meat  grinder, 
spread  the  pulp  on  trays  and  dry. 

Spinach 

Select  plants  which  are  well  grown.  Re- 
move roots  and  wash  well.  Steam  2  minutes. 
Spread  on  tray  and  dry  at  a  constant  tem- 
perature of  130°  F.  Remove  from  drier 
before  the  leaves  break  when  handled. 

Green  String  Beans 

Select  only  such  beans  as  are  in  perfect 
condition  for  table  use.  Wash  carefully  and 
string.  It  full  grown  they  should  be  slit 
lengthwise  or  cut — not  snapped — into  pieces 
X  to  1  inch  long.  Blanch  5  to  8  minutes 
according  to  age.  To  set  the  color  of  nearly 
grown  beans  add  2  level  tablespoonfuls  of 
baking  soda  to  every  gallon  of  boiling  water. 
Drain  well  after  blanching  and  spread  in  thin 
layers  on  drying  trays.  Begin  the  drying  at  a 
temperature  of  130°  F.  and  gradually  raise 
it  to  140°  or  145°  F.  Drying  is  complete 
when  no  moisture  can  be  pressed  from 
freshly  broken  pieces. 

Lima  Beans 

Choose  mature  beans.  Shell  and  blanch  3 
minutes  in  boiling  water,  keeping  the  beans 
well  stirred  by  the  motion  of  the  rapidly 
bubbling  water.  Drain  to  remove  surface 
moisture.  Spread  in  thin  layers  on  drying 
trays,  and  stir  occasionally  during  the  drying 
process.  Start  drying  at  120°  to  130°  F.  and 
raise  this  temperature  gradually  to  150°  F. 

Okra 

After  washing,  blanch  young  tender  pods 
2  to  3  minutes  in  boiling  water  or  steam. 
Allow  2  minutes  for  older  pods,  which  should 
be  cut  into  halves  or  quarters.  Dry  the 
younger  pods  whole.  Spread  on  trays  in 
single  layers  and  start  drying  at  a  temperature 
of  115°  F.  to  120°  F.  Gradually  raise  this  to 
135°  F. 

Okra  may  also  be  dried  by  being  strung  on 
a  string  and  hung  over  the  stove.  This 
should  not  be  done  except  with  young  and 
tender  pods.  Heat  in  oven  before  storing. 

Onions 

Peel  and  cut  into  y&  to  %  inch  slices.  A 
rotary  slicer  is  convenient  for  this.  Blanch- 
ing is  not  needed.  Spread  in  thin  layers,  on 
drying  trays  and  dry  at  a  uniform  tempera- 
ture of  140°  F.  Stir  occasionally  when  the 
process  is  three-fourths  done  to  prevent 
pieces  scorching.  Remove  promptly  from 
drier  when  pieces  break  on  bending. 

Pumpkin  and  Squash  (Summer  and  Winter) 

Pare,  remove  seeds  and  spongy  portions. 
Cut  into  yz  inch  pieces.  Blanch  3  to  6  min- 


utes, or  until  the  pieces  are  semi-transparent. 
Spread  on  trays.  Start  drying  at  a  tem- 
perature of  135°  F.  and  raise  this  slowly  to 
160°  F.  These  products  will  be  pliable  and 
leathery  when  dried  enough,  and  show  no 
moisture  when  cut. 

The  strips  may  be  hung  on  strings  and 
dried  in  the  kitchen  above  the  stove. 

Shell  Beans  and  Peas 

Beans  of  different  kinds,  after  maturing 
and  drying  on  the  vines,  and  being  shelled, 
should  be  heated  to  165°  to  180°  F.  for  10  to 
15  minutes  to  destroy  any  insect  eggs  which 
may  be  in  them.  This  may  be  done  in  an 
oven.  These  heated  beans  cannot  be  used 
for  planting,  because  they  are  devitalized  and 
will  not  grow.  Store  in  a  dry  place  in  bags. 

Mature  lima  beans  need  only  to  be  shelled 
and  stored  in  bags.  Cow  peas  or  any  field 
pea  can  be  treated  in  the  same  way. 

Sweet  Potatoes 

Wash,  pare  and  slice,  blanch  6  to  8  minutes 
and  spread  on  drying  trays.  Dry  until 
brittle,  starting  at  a  temperature  of  145° 
to  150°  F.  and  gradually  raising  it  to  155° 
to  165°  F.,  when  the  drying  is  nearly  done. 
Remove  from  drier  when  pieces  are  brittle  and 
break  under  pressure. 

Tomatoes 

Select  fruit  which  is  firm  and  well  ripened. 
Blanch  1  or  2  minutes,  or  long  enough  to 
loosen  the  skins.  When  cool  enough  to 
handle,  peel,  and  cut  into  slices  ^  to  ^  inch 
thick.  Spread  in  single  layers  on  drying 
trays,  placing  cheesecloth  or  other  thin  open- 
mesh  fabric  over  the  tray  bottoms  if  made  of 
wire.  Start  drying  at  a  temperature  of  120° 
F.  and  raise  it  gradually  to  140°  F.  When 
dry  enough  the  tomatoes  will  break  when 
bent,  on  conditioning  they  will  become  some- 
what pliable. 

Turnips 

Turnips  for  drying  should  be  in  prime 
condition  and  free  from  pithiness.  Prepare 
as  directed  for  potatoes.  Blanch  1  to  2 
minutes,  drain  and  spread  on  drying  trays. 
The  drying  temperature  is  135°  to  140°  F. 
at  the  beginning,  gradually  raised  to  160°  to 
165°  F.  When  dry  enough  the  pieces  will 
rattle  when  stirred. 

Wax  Beans 

These  are  dried  in  the  same  manner  as  lima 
beans. 

Soup  Mixtures 

Vegetables  for  soup  mixtures  are  prepared 
and  dried  separately.  These  are  mixed  as 


desired. 


Sweet  Corn 


Select  ears  that  are  at  the  milk  stage,  prime 
for  table  use  and  freshly  gathered.  Blanch 
on  cob  in  boiling  water  for  8  to  12  minutes  to 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


27 


set  milk.  Drain  thoroughly,  and  with  a 
sharp  knife  cut  off  in  layers  or  cut  off  half 
the  kernel  and  scrape  off  the  remainder, 
taking  care  not  to  include  the  chaff.  Start 


at  temperature  of  130°  F.  and  raise  gradually 
to  140°,  stirring  frequently. 

Corn  is  dry  when  it  is  hard  and  semi- 
transparent. 


DIRECTIONS  FOR  FRUIT  DRYING 


Fruits  may  be  dried  in  the  sun  until  the 
surface  begins  to  wrinkle,  then  finished  in 
the  drier.  With  stone  fruits,  such  as  peaches, 
plums,  apricots  and  cherries,  none  but  fruits 
that  are  fresh,  ripe  and  in  perfect  condition 
should  be  used.  With  apples,  pears  and 
quinces,  effective  thrift  calls  for  using  the 
sound  portions  of  fruit  that  may  be  partially 
wormy  or  imperfect.  When  properly  dried, 
fruits  should  be  entirely  free  from  moisture 
when  pressed  between  the  fingers  on  removal 
from  drier  and  should  be  leathery  and  pliable. 

Sulphuring  Fruits 

Apples,  pears,  peaches  and  apricots  are 
subject  to  chemical  changes  as  soon  as  the  skin 
is  removed  or  the  flesh  exposed  to  the  air. 
To  stop  these  changes  and  so  preserve  the 
natural  appearance,  color  and  flavor,  it  is 
necessary,  before  drying,  to  sulphur  these 
fruits,  as  they  can  not  be  blanched.  Blanch- 
ing causes  loss  of  sugars  in  the  blanching 
process  and  dripping^  of  the  juice  occurs  when 
blanched  fruits  are  subjected  to  the  heat  of 
the  drier.  Sulphuring  does  not  affect  the 
food  value  of  the  fruits  and  is  not  injurious  to 
persons  using  them. 

Provide  a  box  large  enough  to  enclose  a 
stack  of  trays.  This  may  be  a  packing  box 
or  a  frame  covered  with  canvas,  building  paper 
or  wall-board.  Stack  the  filled  trays  on 
bricks  or  blocks  of  wood  which  will  hold  the 
bottom  tray  several  inches  above  the  ground. 
The  trays  should  be  separated  from  each  other 
by  blocks  of  wood.  Beneath  this  stack  place 
one  or  two  sticks  of  sulphur  in  an  old  sauce- 
pan, shovel  or  other  holder.  Set  fire  to  this 
sulphur  by  using  coals  or  lighted  shavings  and 
invert  the  box  to  cover  trays  and  reach  to  the 
ground.  Add  sulphur  as  needed  during  the 
time  specified  in  the  directions.  The  time 
varies  with  various  fruits  and  is  given  in 
special  directions  on  pages  27  and  28. 

Apples  and  Pears 

Pare,  core  and  slice,  dropping  slices  into 
cold  water  containing  eight  level  teaspoonfuls 
of  salt  to  the  gallon,  if  a  light-colored  product 
is  desired.  Leaving  them  for  a  short  time  in 
salt  water  will  prevent  discoloration.  (If 
preferred,  core  the  whole  fruit,  after  peeling, 
and  slice  into  rings,  dipping  these  for  a 
minute  or  two  into  cold  salted  water  as 
described  above.) 

To  sulphur  spread  in  trays  of  wire  1  to  1^4 
inches  deep.  Put  each  tray  as  soon  as  filled 


into  the  sulphuring  box  for  20  to  30  minutes. 
When  the  product  feels  moist  on  the  surface 
and  shows  a  lightened  color,  the  sulphuring  is 
complete. 

Begin  drying  at  130°  F.  and  raise  this 
gradually  to  175°  F.  Stir  or  rearrange  fruit 
occasionally  to  insure  even  drying.  The 
fruit  is  dry  when  a  handful  of  slices  is  pressed 
and  separate  when  released,  leaving  no 
moisture  on  the  hand. 

Apricots 

Select  ripe  fruit  before  it  drops  from  the 
tree.  Remove  pits  by  cutting  fruit  open  with 
a  sharp  knife.  Apricots  are  usually  dried 
with  the  skins  on.  Arrange  the  halves  on 
trays  with  pit  cavity  uppermost,  and  dry. 
If  desired,  they  may  be  sulphured  before  dry- 
ing}— the  time  1^4  to  2  hours,  or  until  liquid 
collects  in  the  stone  cavity. 

Start  drying  at  a  temperature  of  130°  to 
145°  F.  and  raise  it  gradually  to  165°  F. 
Remove  from  the  drier  when  pliable  and 
leathery. 

Berries 

Dry  as  soon  as  possible  after  picking. 
Spread  in  thin  layers  and  put  each  tray  as 
soon  as  filled  into  the  drier.  It  may  be 
necessary  to  spread  cheesecloth  over  wire 
mesh  bottoms  of  trays  to  keep  berries  from 
falling  through. 

It  is  not  advisable  to  dry  such  fruits  as  red 
raspberries,  currants  and  strawberries,  unless 
no  other  conservative  methods  are  con- 
venient. 

Start  the  drying  at  a  temperature  of  135° 
to  145°  F.  and  raise  it  gradually  toward  the 
end  of  the  drying  process  to  150°  to  155°  F. 
Properly  dried  berries  rattle  somewhat  when 
stirred  and  show  no  moisture  when  pressed. 

Cherries 

Pick  over  well  and  wash.  Remove  surface 
moisture  by  draining.  Spread  unpitted  in 
thin  layers. 

Start  drying  at  a  temperature  not  above 
120°  F.  and  raise  gradually  to  150°  F.  Prop- 
erly dried  cherries  are  leathery. 

Figs 

Select  ripe  figs  and  pick  over  thoroughly. 
Wash,  drain  well  and  spread  in  single  layers 
on  drying  trays.  If  dried  in  the  sun,  turn 
daily,  protect  from  insects  by  glass  or  netting, 
and  bring  indoors  at  night.  When  applying 
artificial  heat,  start  drying  at  a  temperature 
of  120°  F.  and  raise  this  gradually  to  140°  F. 
When  nearly  dry,  immerse  figs  for  2  or  3 
minutes  in  boiling  brine  (Y^  pound  salt  to 
every  3  quarts  water,  or  1  pound  to  3  gallons.) 
Drain,  and  finish  the  drying. 


28 


HOME  DRYING  MANUAL 


Peaches 


Select  fruit  which  is  uniformly  and  fully 
ripe.  Cut  open  with  a  sharp  knife  and  re- 
move the  pits.  Peaches  are  not  usually  pared, 
as  the  juice  is  lost  by  dripping  if  this  is  done. 
To  sulphur  arrange  in  single  layers  on  trays 
with  the  pit  surface  up.  Sulphuring  will  take 
from  1-2  hours  and  is  complete  when  the 
juice  collects  in  the  pit.  Care  must  be  taken 
when  transferring  trays  to  drier  to  prevent 
loss  of  juice. 

Start  drying  at  a  temperature  of  130°  to 
145°  F.  and  raise  it  gradually  to  165°  F.  when 
the  process  is  nearly  completed. 

Properly  dried  peaches  are  pliable  and 
leathery. 

Plums 

Select  fruit  which  is  ripe.  Remove  pits  by 
cutting  fruit  open  with  a  sharp  knife.  Ar- 
range halves  on  trays  in  single  layer  with  pit 
cavity  uppermost. 

Treat  with  sulphur  fumes  20  to  25  minutes. 
When  liquid  collects  in  the  pit  cavity  the 


plums  are  sulphured  enough,  and  are  ready 
to  dry.  Start  drying  at  a  temperature  of 
130°  to  145°  F.  When  the  surface  begins  to 
wrinkle  increase  slowly  to  175°  F. 

Properly  dried  plums  are  leathery  and 
pliable. 

Prunes 

Prunes  which  are  fully  ripe  and  have  fallen 
from  the  trees  are  best  for  drying.  Grade  and 
dip  into  boiling  lye  for  16  to  20  seconds. 
Allow  1  oz.  lye  to  2  gallons  water.  When 
dipped  long  enough  there  will  be  a  slight  in- 
dication of  cracking  of  the  skin  near  the  stem 
end,  but  the  skin  will  not  be  broken.  Too 
strong  lye  or  too  long  a  dip  will  cause  the 
skin  to  split  and  peel  off. 

Rinse  thoroughly  in  cold  water  and  then 
spread  on  drying  trays  in  single  layers.  Start 
drying  at  130°  F.  and  when  the  surface  be- 
gins to  wrinkle,  raise  the  temperature  very 
gradually  to  175°  F.  Properly  dried  prunes 
show  no  moisture  when  cut  or  when  pressed 
between  the  fingers. 


TABLE  FOR  BLANCHING  AND   DRYING 

The  following  table  shows  blanching  time  for  vegetables  and  the  temperatures  to  be  used 
in  drying  by  artificial  heat. 


Vegetables 

Blanching 
Time 

Temperature 
(Fahrenheit] 

Beets  

Minutes 
2 

Degrees 
120  to  145 

Cabbage  

3  to    4 

115  to  135 

Carrots  

2 

120  to  145 

Cauliflower 

4  to    6 

120  to  130 

Celery 

2  to    3 

135 

Figs 

120  to  140 

Garden  peas        .    . 

3  to    5 

115  to  140 

Green  string  beans  .... 

5  to    8 

130  to  145 

Lima  beans  

3 

150 

Okra 

3 

115  to  135 

Onions 

140 

Parsnips. 

2 

120  to  145 

Potatoes  .    

2  to    3 

125  to  150 

Prunes  

130  to  175 

Pumpkin  and  AVinter  squash 

3  to    6 

135  to  160 

Spinach 

2 

130 

Summer  squash 

3  to    6 

135  to  160 

Sweet  corn  

8  to  12 

130  to  140 

Sweet  potatoes  

6  to    8 

145  to  165 

Tomatoes 

1>£ 

120  to  140 

Turnips 

1  to    2 

135  to  165 

Wax  beans  

3 

150 

Fruits 
Annies 

130  to  175 

Apricots   .                                                                  .... 

130  to  165 

Berries  

130  to  155 

Cherries 

120  to  150 

Peaches 

130  to  165 

Pears    .       ... 

130  to  175 

Plums  

130  to  165 

The  exact  time  for  Drying  cannot  be  given.    Individual  judgment  must  be  used  following  the 
directions  in  "Details  of  Drying,"  on  page  22,  and  the  directions  on  pages  25,  26,  27  and  28. 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


29 


FERMENTATION  AND  SALTING 


The  use  of  brine  in  preparing  vegetables 
for  winter  use  has  much  to  commend  it  to  the 
household.  The  fermentation  method  is  in 
general  use  in  Europe,  and  is  becoming  better 
known  in  this  country  as  a 
means  of  making  sour-crout 
and  other  food  products 
which  do  not  require  the 
containers  used  for  canning. 
No  cooking  is  required  by 
this  process.  Salt  brine  is 
the  one  requirement.  The 
product  may  be  kept  in  any 
container  that  is  not  made 
of  metal  and  is  water-tight. 
The  vital  factor  in  preserv- 
ing the  material  is  the  lactic 
acid  which  develops  in  fer- 
mentation. An  important 
feature  is  that  vegetables 
thus  prepared  may  be  served 
as  they  are  or  they  may  be  freshened  by 
soaking  in  clear  water  and  cooked  as  fresh 
vegetables. 

Sour-crout 

The  outside  leaves  of  the  cabbage  should  be 
removed,  the  core  cut  crosswise  several  times 
and  shredded  very  finely  with  the  rest  of  the 
cabbage.  Either  summer  growth  or  fall 
cabbage  may  be  used.  Immediately  pack 
into  a  barrel,  keg  or  tub,  which  is  perfectly 
clean,  or  into  an  earthenware  crock  holding 
four  or  five  gallons.  The  smaller  containers 
are  recommended  for  household  use.  While 

packing  dis- 
tribute salt 
as  uniformly 
as  possible, 
using  1 
po  u  nd  of 
salt  to  40 
pounds  of 
cabbage. 
Sprinkle  a 
little  salt  in 
the  con- 
tainer and 
put  in  a  lay- 
er of  3  or  4 
inches  of 
shredded 

FIG.  23.  Arrangement  of  cover  on  cabbage  and 
crock  containing  fermented  products,  pack  down 
Note  the  use  of  paraffin,  board  and  gently  witn  a 

wooden 

utensil  like  a  potato  masher.  Repeat 
with  salt,  cabbage  and  packing  until  the 
container  is  full  or  the  shredded  cabbage  is 
all  used.  Press  the  cabbage  down  as  tightly 


as  possible  and  apply  a  cloth  and  then  a 
glazed  plate  or  a  board  cover  which  will  go 
inside  the  holder.  If  using  a  wooden  cover 
select  wood  free  from  pitch,  such  as  basswood. 


FIG.  22.  Articles  used  in  fermenting  vegetables. 


On  top  of  this  cover  place  stones  or  other 
weights  (using  flint  or  granite  and  avoiding 
the  use  of  limestone  or  sandstone).  These 
weights  serve  to  force  brine  above  cover. 

Allow  fermentation  to  proceed  for  10  days 
or  two  weeks,  if  the  room  is  warm.  In  a 
cellar  or  other  cool  place  three  to  five  weeks 
may  be  required.  Skim  off  the  film  which 
forms  when  fermentation  starts  and  repeat 
this  daily  if  necessary  to  keep  this  film 
from  becoming  scum.  When  gas  bubbles 
cease  to  arise,  if  container  is  tapped,  the 
fermentation  is  complete.  If  there  is  scum  it 
should  be  removed.  As  a  final  step  pour 
melted  paraffin  over  the  brine  until  it  forms  a 
layer  from  >£  to  >£  inch  thick  to  prevent  the 
formation  of  the  scum  which  occurs  if  the 
weather  is  warm  or  the  storage  place  is  not 
well  cooled.  This  is  not  necessary  unless  the 
crout  is  to  be  kept  a  long  time.  The  crout 
may  be  used  as  soon  as  the  bubbles  cease  to 
rise.  If  scum  forms  and  remains  the  crout 
will  spoil.  Remove  scum,  wash  cloth  cover 
and  weights,  pour  off  old  brine  and  add  new. 
To  avoid  this  extra  trouble  it  is  wise  to  can 
the  crout  as  soon  as  bubbles  cease  to  rise 
and  fermentation  is  complete.  (To  can,  fill 
jars,  adjust  rubbers  and  partly  seal.  Steril- 
ize 120  minutes  in  Hot- water  Bath  or  60 
minutes  in  Steam  Pressure  Outfit  at  5  to  10 
pounds  pressure.) 

SALTING  WITHOUT  FERMENTATION 

Preserving  cabbage,  string  beans  and  greens 
for  winter  use  by  salting  is  a  method  which  has 
long  been  used.  To  do  this  the  vegetables 
should  be  washed,  drained  and  weighed.  The 
amount  of  salt  needed  will  be  one-fourth 
of  the  weight  of  the  vegetables.  Kegs  or 


30 


HOME  DRYING  MANUAL 


crocks  make  satisfactory  containers.  Put  a 
layer  of  vegetables  about  an  inch  thick  on  the 
bottom  of  the  container.  Cover  this  with 
salt.  Continue  making  alternate  layers  of 
vegetables  and  salt  until  the  container  is 
almost  filled.  The  salt  should  be  evenly 
distributed  so  that  it  will  not  be  necessary  to 
use  more  salt  than  the  quantity  required  in 
proportion  to  the  vegetables  used.  Cover  the 
surface  with  a  cloth  and  a  board  or  glazed 
plate.  Place  a  weight  on  these  and  set  aside 
in  a  cool  place.  If  sufficient  liquor  to  cover 
the  vegetables  has  not  been  extracted  by  the 
next  day,  pour  in  enough  strong  brine  (1 
pound  of  salt  to  2  quarts  of  water)  to  cover 
surface  around  the  cover.  The  top  layer  of 
vegetables  should  be  kept  under  the  brine  to 
prevent  molding.  There  will  be  some  bubbling 
at  first.  As  soon  as  this  stops  set  the  con- 
tainer where  it  will  not  be  disturbed  until 
ready  for  use.  Seal  by  pouring  very  hot 
paraffin  on  the  surface. 

THE  USE  OF  BRINE 

This  method  is  used  for  cucumbers,  string 
beans,  green  tomatoes,  beets,  corn  and  peas, 
as  these  vegetables  do  not  contain  enough 
water  for  a  good  brine  using  only  salt.  Wash 
and  put  in  a  crock  or  other  container  within 
3  or  4  inches  of  the  top.  Pour  over  them  a 
brine  made  by  adding  to  every  4  quarts  of 
water  used  >£  pint  of  vinegar  and  %  cup  salt. 
The  amount  of  brine  needed  will  be  about  y£ 
the  volume  of  the  material  to  be  fermented. 
When  fermentation  is  complete  the  container 
should  be  sealed  as  detailed  for  sour-crout. 

To  Ferment  Cucumbers 
Unless  the  cucumbers  are  from  your  own 
garden  wash  them  carefully  to  insure  cleanli- 
ness after  indiscriminate  handling.  Pack 
them  in  a  keg,  barrel  or  crock,  leaving  space 
at  the  top  for  the  cover.  Cover  them  with  a 
brine  made  by  adding  to  every  4  quarts  of 
water  used  %  pint  of  vinegar  and  ^  cup  of 
salt.  The  amount  of  brine  needed  will  be 
one-half  of  the  volume  of  the  material  to  be 
fermented.  Place  a  wooden  cover  or  glazed 
plate  on  top  of  the  contents  and  press  it  down 
by  weighting  it  with  a  stone  or  other  weight, 
to  keep  the  cucumbers  under  the  brine.  Fer- 
mentation will  require  from  8  to  10  days  in 


warm  weather  and  from  2  to  4  weeks  in  cool 
weather.  It  is  complete  when  bubbles  cease 
to  rise  when  the  container  is  lightly  tapped  or 
jarred.  When  this  stage  is  reached  remove 
any  scum  which  may  have  collected,  pour  hot 
paraffin  over  the  cover  and  around  the  weight 
and  store  in  a  cool  place. 

Green  Tomatoes 

The  process  for  green  tomatoes  is  the  same 
as  that  for  cucumbers. 

Beets  and  String  Beans 
Remove  the  strings  from  beans.  Beets 
should  be  washed  thoroughly  and  packed 
whole.  Spices  may  be  used,  as  with  cucum- 
bers, but  these  may  be  omitted  if  the  vege- 
tables are  to  be  freshened  by  soaking,  when 
they  are  to  be  used.  The  method  is  the 
same  as  with  cucumbers. 

PREPARING  FOR  USE 

To  prepare  salted  vegetables  for  use,  soak 
in  3  or  4  times  their  volume  of  cold  water  to 
draw  out  excess  salt.  One  or  two  changes  of 
water  will  shorten  this  process.  They 
should  then  be" drained  and  rinsed  well,  put  in 
cold  water,  brought  slowly  to  a  boil,  and 
cooked  until  tender.  They  may  then  be  pre- 
pared and  served  as  fresh  products  are  pre- 
pared and  served. 

Fermented  vegetables  should  be  rinsed  in 
fresh  water  after  removing  from  the  container. 
To  retain  the  acid  flavor  do  not  soak  in  water 
before  cooking. 

If  cooked  without  soaking,  fermented 
dandelions,  spinach,  kale  and  other  greens 
will  have  flavor  similar  to  that  of  the  greens 
in  their  fresh  state. 

Fermented  corn  should  be  soaked  several 
hours,  with  three  or  four  changes  of  water. 
During  the  cooking  also  there  should  be  one 
change  of  water.  The  corn  may  then  be 
used  in  chowder,  pudding,  omelet,  fritters  or 
waffles. 

Salted  string  beans  should  be  soaked  to 
remove  the  salt  and  then  prepared  and  served 
as  fresh  beans  are  prepared  and  served. 
Fermented  string  beans  may  be  cooked 
without  soaking  and  served  as  the  fresh 
beans  are  served.  Young  and  tender  string 
beans  may  be  eaten  raw. 


PICKLING  VEGETABLES 


Pickling  is  an  important  branch  of  home 
preparedness  for  the  winter  months.  Pickles 
have  little  food  value,  but  they  give  a  flavor  to 
a  meal  which  is  liked  by  many.  They  should 
not  be  given  to  children. 

In  pickling,  vegetables  are  usually  soaked 
overnight  in  a  brine  made  of  1  cup  of  salt 
and  1  quart  of  water.  This  brine  removes  the 


water  of  the  vegetable  and  so  prevents 
weakening  of  the  vinegar.  In  the  morning 
the  brine  is  drained  off. 

Alum  should  not  be  used  to  make  the 
vegetables  crisp,  as  it  is  harmful  to  .the  human 
body.  A  firm  product  is  obtained  if  the 
vegetables  are  not  cooked  too  long  or  at  too 
high  a  temperature. 


DRY  ALL  FOOD  THAT  CAN  BE  DRIED 


31 


Spices,  unless  confined  in  a  bag,  give  a  dark 
color  to  the  pickles. 

Enameled,  agate  or  porcelain-lined  kettles 
should  be  used  when  cooking  mixtures  con- 
taining vinegar. 

Pickles  put  in  crocks  should  be  well  covered 
with  vinegar  to  prevent  molding. 

Instructions  for  some  of  the  most  com- 
monly used  methods  are  given  herewith. 

Tomato  Catsup 

4  quarts  ripe  tomatoes,  boil  and  strain. 
Add  4  tablespoonfuls  of  salt. 
2  cups  of  vinegar. 

1  level  teaspoonful  each  of   cayenne    pepper,  cin- 
namon, cloves,  allspice,  mustard  and  black  pepper. 

Boil  rapidly  until  thick.  Pour  into  hot 
sterilized  bottles.  Put  the  corks  in  tightly 
and  apply  hot  paraffin  to  the  tops  with  a 
brush  to  make  an  airtight  seal.  All  spices, 
except  cayenne  pepper,  should  be  enclosed  in 
cloth  bag  and  removed  when  catsup  is  done. 

Chili  Sauce 

2  dozen  ripe  tomatoes  (dip  in  boiling  water  to  peel). 
6  peppers  (3  to  be  hot). 

3  onions. 

2/5  cup  of  corn  syrup. 

2  tablespoonfuls  of  salt. 

1  teaspoonful  each  of  cloves,  nutmeg  and  allspice. 

1  quart  of  vinegar. 

Simmer  1  hour.  Pour  into  sterilized  jars 
or  bottles  and  seal  while  hot. 

Chow  Chow 

2  pints  cucumbers.     (1  pint  to  be  small  ones). 

1  cauliflower  soaked  in  salted  water  for  one  hour. 

2  green  peppers. 

1  quart  onions. 

Chop  the  above  in  small  pieces.  Sprinkle 
1  cup  of  salt  over  them  and  let  stand  all 
night.  Drain  well  in  the  morning. 

The  sauce  for  Chow  Chow  is  made  as 
follows: 

2  quarts  vinegar. 

yi  pound  of  mustard. 

1  tablespoonful  of  turmeric. 
4/5  cup  of  corn  syrup. 

^  cup  of  flour. 

Make  a  paste  of  the  mustard,  turmeric, 
sugar,  flour  and  a  little  vinegar.  Stir  this 
into  the  warm  vinegar  and  boil  until  thick. 
Then  add  the  vegetables  and  simmer  for 
}&  hour.  Stir  to  prevent  burning.  Put  in 
cans  while  hot. 

Cold  Tomato  Relish 

8  quarts  firm,  ripe  tomatoes;  scald,  cold-dip  and  then 
chop  in  small  pieces. 

To  the  chopped  tomato  add: 

2  cups  chopped  onion. 
2  cups  chopped  celery. 

2  cups  corn  syrup. 

1  CUD  white  mustard  seed. 

H  cup  salt. 

4  chopped  peppers. 

1  teaspoonful  ground  mace. 

1  teaspoonful  black  pepper. 

4  teaspoonfuls  cinnamon. 

3  pints  vinegar. 

Mix  all  together  and  pack  in  sterilized  jars. 


Corn  Relish 

1  small  cabbage. 

1  large  onion. 
6  ears  of  corn. 

2  tablespoonfuls  of  salt. 
2  tablespoonfuls  of  flour. 
\y^  cups  of  corn  syrup. 

2  hot  peppers. 

1  pint  of  vinegar. 

1^2  tablespoonfuls  of  mustard. 

Steam  corn  30  minutes.  Cut  from  the  cob 
and  add  to  the  chopped  cabbage,  onion  and 
peppers.  Mix  the  flour,  sugar,  mustard  and 
salt — add  the  vinegar.  Add  mixture  to  the 
vegetables  and  simmer  30  minutes.  Pour 
into  sterilized  jars  or  bottles  and  seal  while 
hot. 

Cucumber  Pickles 

Soak  in  brine  made  of  1  cup  of  salt  to  2 
quarts  of  water  for  a  day  and  night.  Remove 
from  brine,  rinse  in  cold  water  and  drain. 
Cover  with  vinegar,  add  1  tablespoonful 
brown  sugar,  some  stick  cinnamon,  and  cloves 
to  every  quart  of  vinegar  used ;  bring  to  a  boil 
and  pack  in  jars.  For  sweet  pickles  use  1  cup 
of  sugar  to  1  quart  of  vinegar. 

Dill  Pickles 

To  make  dill  pickles  follow  the  directions 
for  fermenting  cucumbers,  page  30,  using 
alternate  layers  of  dill  leaves,  whole  mixed 
spices  and  cucumbers.  The  top  layer  should 
be  of  beet  or  grape  leaves  an  inch  thick. 

Green  Tomato  Pickle 

Take  4  quarts  of  green  tomatoes,  4  small 
onions  and  4  green  peppers.  Slice  the 
tomatoes  and  onions  thin.  Sprinkle  over 
them  >^  cup  of  salt  and  leave  overnight  in 
crock  or  enameled  vessel.  The  next  morning 
drain  off  the  brine.  Into  a  separate  vessel 
put  1  quart  of  vinegar,  1  level  tablespoonful 
each  of  black  pepper,  mustard  seed,  celery 
seed,  cloves,  allspice  and  cinnamon  and  1  cup 
of  corn  syrup.  Bring^to  a  boil  and  then  add 
the  prepared  tomatoes,  onions  and  peppers. 
Let  simmer  for  20  minutes.  Fill  jars  and 
seal  while  hot. 

Green  Tomato  Pickle 

Wash  and  slice  tomatoes.  Soak  in  a  brine 
of  y^  cup  of  salt  to  1  quart  of  water  overnight. 
Drain  well.  Put  in  a  crock  and  cover  with 
vinegar  to  which  have  been  added  stick  cinna- 
mon and  1  cup  of  corn  syrup  for  every  quart 
of  vinegar  used.  Once  a  day  for  a  week  pour 
off  vinegar,  heat  to  boiling  and  pour  over 
tomatoes  again.  Cover  top  of  crock  with  a 
cloth  and  put  on  cover.  This  cloth  should 
be  frequently  washed. 

Mustard  Pickles 

2  quarts  of  green  tomatoes. 

1  cauliflower. 

2  quarts  of  green  peppers. 
2  quarts  of  onions. 

Wash,  cut  in  small  pieces  and  cover  with 
1  quart  of  water  and  ~%  cup  of  salt.  Let 
stand  1  hour,  bring  to  the  boiling  point  and 


32 


HOME  DRYING  MANUAL 


PROLONG  THE  SEASON 

The  season  for  home  canning  and  drying  does  not  end  with  summer  or  early  autumn. 
Many  things  may  be  canned  or  dried  in  October  and  November.  Among  these  are 
turnips,  spinach,  squash,  pumpkin,  carrots,  parsnips,  cabbage,  celery,  beets,  late  corn, 
kale,  chard,  salsify  and  tomatoes. 


drain.  Mix  }£  pound  mustard,  1  cup  of 
flour,  4  cups  of  corn  syrup,  and  vinegar  to 
make  a  thin  paste.  Add  this  paste  to  2  quarts 
of  vinegar  and  cook  until  thick,  stir  constantly 
to  prevent  burning.  Add  vegetables,  boil 
15  minutes  and  seal  in  jars. 

Piccalilli 

4  quarts  of  green  tomatoes. 
1  quart  of  onions. 

1  hot  red  pepper. 

2  cups  of  corn  syrup. 
%  cup  of  salt. 

1*4  ounces  each  of  mustard  seed,  cloves  and  allspice. 
2  cups  of  vinegar. 

Simmer  1  hour.     Put  into  a  covered  crock. 
Pickled  Onions 

Peel,  wash  and  put  in  brine,  using  2  cups  of 
salt  to  2  quarts  water.  Let  stand  2  days,  pour 
off  brine.  Cover  with  fresh  brine  and  let 
stand  2  days  longer.  Remove  from  brine 
wash  and  pack  in  jars,  cover  with  hot  vinegar 
to  which  whole  cloves,  cinnamon  and  allspice 
have  been  added. 

Spiced  Crab -Apples 

Wash  apples,  stick  3  or  4  whole  cloves  in 
each  one  and  cover  with  vinegar  to  which 


have  been  added  stick  cinnamon  and  \%  cups 
corn  syrup  for  every  quart  of  vinegar  used. 
Cook  slowly  at  a  low  temperature  until  apples 
are  heated  through.  These  may  be  put  in 
jar  or  stone  crocks. 

Sweet  Pickled  Peaches 

Wipe  peaches  and  stick  3  or  4  whole  cloves 
in  each  one.  Put  in  jars  or  crock  and  cover 
with  hot  vinegar,  allowing  3}i  cups  of  corn 
syrup  to  each  quart  of  vinegar  used.  Every 
morning  for  a  week  pour  off  the  vinegar,  heat 
to  boiling  and  pour  over  peaches  again.  On 
the  last  day  seal  jars  or  cover  crock  well. 

Table  Relish 
Chop: 

4  quarts  of  cabbage. 

2  quarts  of  tomatoes,  1  quart  to  be  green. 

6  large  onions. 

2  hot  peppers. 

Add: 

2  ounces  of  white  mustard  seed. 

1  ounce  of  celery  seed. 
M  cup  of  salt. 

6  cups  of  corn  syrup. 

2  quarts  of  vinegar. 

Simmer  1  hour.  Pour  into  sterilized  jars 
or  bottles  and  seal  while  hot. 


This  manual  was  prepared  by  the  Commission's  experts  and  is  based  on  their  own 
research  and  experience,  supplemented  by  information  procured  from  the  United  States 
Department  of  Agriculture,  Agricultural  Colleges,  Experiment  Stations,  and  other  sources. 

The  National  War  Garden  Commission,  wishing  to  do  all  within  its  power  to  aid  the  War 
Industries  Board  in  the  very  necessary  economy  in  the  use  of  paper,  has  limited  the  edition 
of  this  book  and  asks  those  who  receive  it  in  quantity  to  make  the  most  careful  distribution 
so  that  the  book  may  reach  the  hands  of  none  but  those  who  will  use  it.  IF  THE  INDIVID- 
UAL RECIPIENT  CAN  NOT  USE  THIS  BOOK  IT  IS  URGED  THAT  IT  BE  HANDED  TO 
SOME  ONE  WHO  WILL  USE  IT. 


TABLE  OF  CONTENTS 


CANNING 

Advantages  of  Cold-pack  Method 

Arranging  for  canning 

Blanching  and  cold-dipping 

Botulism 

Canning  in  Tin 

Cold-pack  Method  in  the  South .  . 

Community  canning 

Containers 

Equipment  for  Cold-pack  Method 


Page 

.       5 

.       8 

7 

.      14 

.      14 

3 

3 


Fruit  canning,  directions 13 

Grading  vegetables  and  fruits 7 

High  Altitudes 5 

Methods  of  Canning 4 

Steps  in  Cold-pack  Method 8 

Tests  for  jars  and  rubbers 6,    7 

Time-table  for  blanching  and  sterilizing 

Vegetable  canning,  directions 10 

DRYING 

Artificial  heat 20 

Blanching , 23 

Community  drying 19 


DRYING  (Continued)  Page 

Conditioning  dried  products 23 

Details  of  drying 22 

Electric  fan 21 

Fire  prevention 25 

Fruit  drying,  directions 27 

Insects,  protection  from 23 

Methods  of  drying 19 

On  top  of  or  over  stove  or  range 20 

Oven  drying 20 

Preparing  food  material  for  drying 22 

Storage  of  dried  products 24 

Sun  drying 19 

Time-table  for  drying 28 

Vegetable  drying,  directions 25 

Winter  use  of  dried  products 24 

FERMENTATION  AND  SALTING. 29 

FRUIT  BUTTERS 17 

JELLY  MAKING 16 

PICKLING 30 

SOUR-CROUT 29 


UNITED  STATES  FOOD  ADMINISTRATION 

Mobile,  Alabama. 
September  6th,  1918. 
MR.  P.  S.  RIDSDALE,  Secretary, 

National  War  Garden  Commission, 
WASHINGTON,  D.  C. 

Dear  Mr.  Rid  sd  ale: 

I  desire  to  tender  my  sincere  thanks  for  the  books  which  you  have  furnished 
for  distribution  and  use  among  the  war  gardeners  of  Mobile,  and  as  encourage- 
ment and  assistance  to  others  to  take  up  this  splendid  work  conducive  not  only 
to  increased  supply  of  food  products,  but  to  the  health  and  happiness  of  those 
who  wisely  give  Mother  Earth  the  attention  which  just  at  this  time  she  all  the 
more  richly  deserves. 

It  is  needless  for  me  to  assure  you  that  the  books  have  been  extremely 
helpful.  I  consider  them  the  most  complete  and  serviceable  ever  produced; 
and  excepting  only  the  family  Bible,  the  foundation  of  all  ethics  and  morality  as 
well  as  the  common  law,  these  books  are  of  more  vital  importance  to  every  house- 
holder, in  fact,  good  citizens  throughout  the  land,  than  most  printed  matter 
obtainable. 

Your  books  on  canning  and  drying  are  likewise  of  inestimable  value,  and 
your  splendid  co-operation  in  the  common  cause  of  increasing  and  conserving 
the  food  supply  in,  our  present  crisis  meets  with  the  heartiest  appreciation. 

Very  sincerely, 
(Signed)'  HENRY  A.  FORCHHEIMER, 

Federal  Food  Administration  Board. 


UNITED  STATES  FOOD  ADMINISTRATION 

Davenport,  Iowa. 
September  5,  1918. 
MR.  P.  S.  RIDSDALE,  Secretary, 

National  War  Garden  Commission, 
WASHINGTON,  D.  C. 

My  dear  Mr.  Ridsdale: 

We  have  found  your  publications  of  great  value  in  our  work  in  this  State 
and  it  gives  me  pleasure  to  thank  you  for  your  prompt  and  cordial  compliance 
with  all  of  our  requests. 

Your  book  on  War  Vegetable  Gardening  and  the  one  devoted  to  Canning  and 
Drying  are  filled  with  information  of  great  value  to  the  gardener  and  housewife. 

It  has  been  a  source  of  great  satisfaction  to  us  to  be  able  to  distribute  your 
books  in  every  County  in  Iowa  and  we  have  used  care  to  place  them  in  the  hands 
of  people  who  need  them  and  who  are  constantly  calling  for  just  the  information 
contained  in  them. 

We  feel  that  your  co-operation  has  been  of  great  importance. 

Faithfully  yours, 

(Signed)  M.  L.  PARKER, 

State  Merchant  Representative, 

Iowa  Food  Administration. 


After  J.  N.  Darling,  in  New  York  Tribune. 


NATIONAL    WAR    GARDEN    COMMISSION 

A  Patriotic  Organization  Affiliated  with  the  Conservation  Department 
of  the  American  Forestry  Association 

WASHINGTON,   D.  C. 


CHARLES  LATHROP  PACK,  President. 


PERCIVAL  S.  RIDSDALE,  Secretary. 

LUTHER  BURBANK,  Calif. 
DR.  CHARLES  W.  ELIOT,  Mass. 
DR.  IRVING  FISHER,  Conn. 
FRED  H.  GOFF,  Ohio 
JOHN  HAYS  HAMMOND,  Mass. 
FAIRFAX  HARRISON,  Va. 
HON.  MYRON  T.  HERRICK,  Ohio. 
P.  P.  CLAXTON,  U.  S. 


NORMAN  C.  McLouo,  Associate  Secretary. 

DR.  JOHN  GRIER  HIBBEN,  N.  J. 
EMERSON  McMiLLiN,  N.  Y. 
CHARLES  LATHROP  PACK,  N.  J. 
A.  W.  SHAW,  111. 

MRS.  JOHN  DICKINSON  SHERMAN,  111. 
CAPT.  J.  B.  WHITE,  Mo. 
HON.  JAMES  WILSON,  Iowa. 
Commissioner  of  Education. 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 

AN  INITIAL  FINE  OF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


APR  30  Iiy43 

. 

2\M^  ^ 

rr'r»      n  107  Q 

>LI  ^p  7?«» 

R 

. 

rrn  °  r< 

"-e  *  ^  1980 

RFC'D  LD 

ftED  CW^  FEBZ  6  w/ 

• 

fWY^l  j3f|BolpJin978 

-./  -  ,       :     . 

rrn    1  7   107^ 

i  ' 

no.  CIK.    jui)  - 

MAY  1  2  1998 

JUL  0  3  2000 

(                               ' 

y^ 

J  u*JU    Y 

~%| 

LD  21-100rn-7,'39(402s) 

UNIVERSITY  OF  CALIFORNIA  LIBRARY 


